Place 24 oz potatoes into a large bowl that will also fit 12 oz asparagus (we’ll place them into the bowl later) and cover with plastic wrap. Microwave on medium for 5 minutes. Preheat the oven to 400°F.

Meanwhile, mix the dry seasonings together: 1/2 tbsp Italian seasoning, 1 tsp thyme, 1 tsp Cajun seasoning, 1/2 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/2 tsp pepper.

Gently rub 26 oz salmon with the seasoning mix, 2 tbsp olive oil, 1 tsp lemon juice. Set aside.

When the potatoes are done, gently uncover the wrap, add 12 oz asparagus, 1 tsp dried oregano, and 2 tbsp unsalted butter, and cover it again. Microwave on medium for 3 more minutes.

Meanwhile, line a baking tray with parchment and arrange the salmon in the middle.

When the veggies are done, remove the wrap carefully, give it all a toss, and place them around the salmon like so. Bake in the preheated oven for 15 minutes. You can prepare the sides in the meantime — scroll past this recipe card to reveal their recipes.

Garnish with 2 tbsp parsley on top and serve.