Here's a clever way to use our oven to the fullest. Set the baking sheet of potatoes on the bottom rack and the salmon on the upper-middle rack in a cold oven and then turn it on. Cooked in the preheating oven, the potatoes brown beautifully as the salmon roasts. Sliced the cooked salmon onto a serving platter, and cook the asparagus on the same baking sheet while the fish rests. Arrange the potatoes and asparagus around the salmon.
1 whole side salmon (2-1/2 to 3 lbs)
5 tablespoons olive oil, divided
Salt and pepper
2 pounds fingerling potatoes or small red new potatoes, halved
2 bunches (2 lbs) asparagus, tough ends snapped off
1/4 cup coarsely chopped fresh parsley
1/4 cup coarsely chopped fresh dill leaves, plus dill sprigs for garnish
1/4 cup capers plus 2 teaspoons caper juice
3 medium scallions, thinly sliced
1-1/2 teaspoons finely grated lemon zest, plus lemon slices for garnish
6 tablespoons extra-virgin olive oil
Set salmon on a large baking sheet and coat both sides with 2 tablespoons olive oil and a generous sprinkling of salt and pepper. Toss potatoes with another 2 tablespoons olive oil and a generous sprinkling of salt and pepper. Plate potatoes, cut side down, on a second large baking sheet. Toss asparagus with remaining 1 tablespoon olive oil and salt and pepper.
Adjust oven racks to lowest and upper-middle positions. Place potatoes on bottom rack and salmon on upper rack of cold oven, then heat oven to 400 degrees. Roast until salmon is just opaque throughout, about 25 minutes, and potatoes are golden brown, about 30 minutes. Transfer salmon to a large platter. Add asparagus to salmon baking sheet and roast, along with potatoes, until bright green and just tender, 5-8 minutes, depending on thickness. Meanwhile, mix parsley, dill leaves, capers and juice, scallions, lemon zest and extra-virgin olive oil in a small bowl.
Arrange potatoes and asparagus on platter with salmon, garnishing with dill sprigs and lemon slices. Serve immediately, passing sauce separately.
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