Preheat your oven to 400°F (200°C).

Wash the fingerling potatoes and cut them into halves. Place them on a baking sheet.

Drizzle 2 tablespoons of olive oil over the potatoes and season with salt and black pepper. Toss to coat evenly.

Roast the potatoes in the oven for about 25-30 minutes, or until golden brown and tender, stirring halfway through cooking.

While the potatoes are roasting, prepare the salmon by rinsing the fillets under cold water and patting them dry with paper towels.

Place the salmon fillets on a baking sheet lined with parchment paper. Season the fillets with salt and black pepper.

In a small bowl, combine the juice of 1 lemon, 1 tablespoon of olive oil, minced garlic cloves (use 2 cloves for the salmon), and 2 tablespoons each of chopped fresh dill and parsley. Mix well.

Pour the lemon-herb mixture over the salmon, making sure each fillet is well-coated. Slice the remaining lemon and place the slices on top of the fillets.

Place the salmon in the oven during the last 15 minutes of potato roasting time. Bake until the salmon is opaque and flakes easily with a fork.

While the salmon is baking, trim the woody ends off the asparagus. Steam the asparagus in a steamer over boiling water for 4-5 minutes, or until just tender but still bright green.

In a small saucepan, melt the butter over medium heat. Add the remaining 2 minced garlic cloves and cook for about 1 minute until fragrant. Pour this garlic butter over the steamed asparagus.

Once the salmon and potatoes are done, serve immediately on plates alongside the garlic butter asparagus. Garnish with additional fresh dill or parsley if desired.