Preheat the oven to 200ºc and line a baking tray with non-stick baking paper.
Slice the potatoes in half lengthways and place them on the tray. Use some kitchen paper towel to dry off the salmon.
Place the salmon in the middle of the tray and drizzle the salmon and potatoes with 2 tablespoons of olive oil and season with salt and pepper. Bake for about 18-20 minutes until the potatoes are tender and the salmon is starting to turn golden on the edges.
After 20 minutes, the potatoes will be golden brown, and the salmon will start to colour around the edges. Spread the trimmed asparagus onto the tray and drizzle with the extra 2 tablespoons of olive oil and salt and pepper.
Turn the oven up to 250ºc Place back into the oven for another 10 minutes until the potatoes and salmon are cooked all the way through and the asparagus is slightly charred and tender.
While the salmon is baking, make the sauce by melting the butter and honey together in a pan with the garlic. Once the butter is melted, add in the juice of ½ the lemon and the chopped parsley.
Once the salmon is cooked remove it from the oven and drizzle with the hot honey garlic sauce and top the salmon with some lemon slices and serve.