Roasted Salmon with potatoes & asparagus

This is an amazing dish! It's incredibly simple to make but it taste amazing. The recipe originally called for mushrooms instead of asparagus but my husband doesn't like mushrooms so I substituted with asparagus.

1 lb small new potatoes (about 10), halved
bundle of asparagus
3 T olive oil
Kosher salt and black pepper
1 1/4 lb skinless salmon fillet
1 T red wine vinegar
1 T whole grain mustard (I used yellow mustard)
1 t honey
2 T chopped parsley

Heat over to 400. On a rimmed baking sheet, toss the potatoes, asparagus, 1 T of olive oil and 1/2 t each of salt and pepper. Roast, tossing once, until potatoes begin to soften, about 20 minutes. Push vegetables to the edges and place the salmon in the center. Season with 1/4 t each of salt and pepper. Roast until the salmon is opaque throughout and the potatoes are golden brown, 12-15 minutes. Meanwhile, in a bowl, whisk the vinegar, mustard, honey, parsley, the remaining 2 T of olive oil and 1/4 t each of salt and pepper. Drizzle over the salmon and vegetables before serving. Serves 4.