Creating Sheet Pan Salmon & Asparagus with Crispy Smashed Potatoes is simple if you follow these steps:

1. Preheat the Oven: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easier cleanup.

1. Prepare Potatoes: Wash and cut the baby potatoes in half. Boil them in salted water for about 10 minutes until just fork-tender. Drain and allow to cool slightly.

1. Smash the Potatoes: Gently smash each potato with a fork or the bottom of a cup, creating a flat surface for crispiness.

1. Season the Potatoes: In a bowl, combine 1 tablespoon of olive oil, garlic powder, salt, and pepper. Toss the smashed potatoes in this mixture until well-coated.

1. Spread Potatoes on Sheet: Place the smashed potatoes on one side of the prepared baking sheet.

1. Prepare the Asparagus: In a bowl, toss the trimmed asparagus with 1 tablespoon of olive oil, salt, and pepper. Lay the asparagus on the other side of the baking sheet.

1. Season the Salmon: Rub the salmon fillets with 1 tablespoon of olive oil, paprika, salt, and pepper. Place the fillets in the center of the baking sheet.

1. Bake: Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the salmon flakes easily with a fork and the potatoes are golden brown.

1. Garnish: Remove the sheet pan from the oven. Squeeze fresh lemon juice over the salmon and vegetables for an extra burst of flavor. Garnish with fresh parsley if desired.

1. Serve: Let the dish cool for a couple of minutes before serving. Plate the salmon, asparagus, and crispy potatoes for a beautiful presentation.