16 ounces baby potatoes, halved

2 tablespoons Tuscanini Olive Oil, divided

1 and 1/2 teaspoons salt, divided

1/2 teaspoon black pepper, divided

1 bunch of asparagus (see note)

1/4 cup Gefen Panko Crumbs

1/4 cup chopped fresh, cleaned parsley

1 tablespoon chopped fresh, cleaned dill

1 tablespoon Tuscanini Olive Oil

3 salmon fillets, approximately 8 ounces each

1/4 cup Haddar Dijon Mustard

coarse salt

ground pepper

3 to 4 lemons slices, for garnish