Preheat oven to 400°F with one rack in the upper third and one rack in the lower third. Line two rimmed half-sheet pans (18-inch x 13-inch) with parchment.

Cut potatoes into bite-sized pieces, about 1-inch by ½-inch, but don't stress. One one of the prepared sheet pans, toss with one tablespoon of the olive oil, ½ teaspoon of the salt, and ¼ teaspoon of the pepper.

On the other sheet pan, toss the asparagus with one tablespoon of the olive oil, ¼ teaspoon of the salt, and ¼ teaspoon of the pepper. Arrange in a single layer.

Place the potatoes on the lower oven rack and roast for 30 minutes or until crispy on the outside and tender on the inside. I don't bother to toss them during cooking, which results in the undersides being nicely browned. You can toss them halfway through if you like.

Place the asparagus on the top rack and roast until tender and browned in spots, about 15 minutes depending on thickness. Transfer asparagus to a plate.

Arrange salmon on the now-empty baking sheet. Rub with remaining olive oil and sprinkle with remaining salt and pepper. Sprinkle with chopped herbs. If using woody herbs like rosemary and thyme, sprinkle them all on now. If using tender herbs like tarragon and dill, you can sprinkle half now and half after roasting. Roast for about 10 minutes, until salmon is just cooked through.

Serve with additional chopped herbs if you like and lemon wedges.