1. Preheat oven to 425 degrees Fahrenheit.
2. Toss the potatoes with one tablespoon of oil, one teaspoon salt, and 1/4 teaspoon pepper. Roast for 20 minutes.
3. Move the potatoes over to one side of the sheet pan. Place the asparagus stalks next to the potatoes and drizzle one tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper and toss to coat.
4. Mix panko crumbs with the herbs and one tablespoon of oil. Place the salmon fillets next to the asparagus. Brush the fillets with mustard and sprinkle with the panko mixture. Roast for 25 minutes. Garnish with lemon slices.
To prepare asparagus, shave down the tips and remove the triangle parts along the stems to eliminate the locations where insects tend to be found (you can use a vegetable peeler). Wash well and cut off the tough bottoms.