Salmon, asparagus & potato on a sheet pan

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1/2 pound baby Yukon Gold potatoes halved
2 tablespoons extra-virgin olive oil divided
1 tablespoon salt and pepper mix divided...I used "Meat Church Blanco"
12 ounces asparagus trimmed
4 tablespoons melted butter
2 teaspoons lemon juice
1 cloves garlic minced
2 salmon fillets Individual portions
1 teaspoon Fish seasoning E.g. blackening, cajun, Holy Voodoo...I like adding a little zing with the seasoning of the fish.

Preheat oven to 400°F. Toss the potatoes, 1 tablespoon oil, and the salt and pepper seasoning together in a medium bowl. Spread in an even layer on a large rimmed baking sheet. Roast until starting to soften and brown, about 15 minutes.
Note: lining the baking sheet with foil makes the cleanup much easier.
Meanwhile, toss the asparagus with the remaining 1 tablespoon oil, and more salt and pepper seasoning in the medium bowl. Combine butter, lemon juice, garlic, and more salt and pepper seasoning in a small bowl.
Sprinkle salmon with the remaining ⅛ teaspoon salt. Move the potatoes to one side of the pan. Place the salmon in the center of the pan; drizzle with the butter mixture. Spread the asparagus on the empty side of the pan. Roast until the salmon is just cooked through and the vegetables are tender.
The fish should be 135-145 degrees. It takes about 15 minutes.