Roast the potatoes
Preheat your oven to 200°C (400°F). Spread the halved baby potatoes on a large baking tray. Drizzle with olive oil and season generously with salt and black pepper. Toss well, then arrange cut-side down for better browning.
Roast for about 20 minutes, until the potatoes are mostly tender and starting to turn golden around the edges.
Add the salmon and asparagus
Remove the tray from the oven and make space among the potatoes. Place the salmon fillets on the tray and arrange the asparagus around them. Season the salmon and asparagus lightly with salt and pepper.
Prepare the garlic butter
In a small bowl, mix the melted butter with the minced garlic and paprika or chili flakes if using. Spoon or drizzle the garlic butter evenly over the salmon, asparagus, and potatoes, allowing some of the butter to coat the vegetables.
Finish baking
Return the tray to the oven and bake for 12–15 minutes, until the salmon flakes easily with a fork and the asparagus is tender yet still bright green. Cooking time may vary slightly depending on the thickness of the salmon.
Finish & Serve
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