Preheat the oven to 425º F.

Start a pot of 3 qts. water to boil with the baby Yukon Golds over high heat. As soon as the water begins to boil, add 1.5 tablespoons of Diamond Crystal Kosher Salt to the pot. Let the potatoes boil until they are fork tender. 

Grab a large sheet pan and use a paper towel to spread a thin layer of olive oil over the surface. Drain the potatoes and transfer them to the oiled sheet pan. Use a heavy bottomed glass, or a flat bottomed meat pounder to smash the potatoes. Then drizzle olive oil over the tops of the smashed potatoes and sprinkle with a pinch of kosher salt.

Place the potatoes on the center rack in the preheated oven. Set a timer for 20 minutes. It will take the potatoes a while to get crispy, so we will begin to phase in our other ingredients. At the end of 20 minutes pull out the potatoes and use a fish spatula to flip them over.

Make a space (about 1/4 of the sheet tray) for the asparagus. Drizzle the asparagus with a little olive oil and slide the sheet pan back in the oven. Set the timer for 10 minutes.

While the asparagus is in the oven, melt 2 tablespoons of unsalted butter. Add 1 teaspoon each fresh minced thyme and rosemary to the melted butter, stir and set aside.

After 10 minutes, pull out the sheet pan and transfer the asparagus to a plate and tent with foil.

Now, Place the salmon in the spot where the asparagus was. I have two filets that I have sliced in half crosswise to get four pieces of salmon. The thickest part of the filets is only 1/2-inch.

Drizzle the filets with olive oil and sprinkle with a small pinch of kosher salt. The two small pieces will take only 3-4 minutes. The larger pieces will take only 6-7 minutes. Slide the sheet tray back in the oven and set the timer accordingly. It’s important to not overcook the salmon. If you have filets that are 1-inch thick, figure 8 minutes cooking time.

Transfer the salmon pieces to the plate with the asparagus and slide the sheet pan back in the oven to let the potatoes keep going for another minute while we finish the salmon and the asparagus. Carefully peel the skin off the salmon.

Pour the melted herb butter over the salmon and the asparagus. Squeeze lemon juice over the plate.

Now pull out the potatoes and sprinkle with fresh cracked black pepper, then cut the heat. We’re ready to plate and serve.

In wide shallow bowls, arrange a serving of the crispy smashed potatoes. Lay a serving of asparagus on top of the potatoes. Then, gently break apart a piece of salmon and arrange the pieces on top of the asparagus and potatoes.

Serve with lemon wedges, if you like.