Salmon, Asparagus, and Potatoes Sheet Pan Dinner

1. Preheat the oven to 425°F (220°C).
2. Cut 8-9 small gold potatoes into wedges. Add them to a bowl and coat with 1 tablespoon of avocado oil or olive oil. Sprinkle with salt and pepper.
3. Bake the seasoned potatoes for 15 minutes.
4. While the potatoes cook, coat your salmon with 1 tablespoon of ghee (or butter), 1 teaspoon of parsley, 1 teaspoon of garlic, and a squeeze of lemon juice. Place the salmon in a ziplock bag to let it soak in the flavors.
5. In the same bowl you used for the potatoes, add washed and trimmed asparagus. Coat the asparagus with 1 tablespoon of the same oil you used for the potatoes.
6. After the potatoes are done cooking, remove them from the oven. Add the seasoned salmon and asparagus to the pan with the potatoes.
7. Cook for another 12 minutes.
8. Then, broil at the end for 2 minutes to get the salmon and vegetables crispy.