Preheat oven to 400°F (200°C) and line a large sheet pan with parchment paper.

In a bowl, toss baby potatoes, asparagus, cherry tomatoes, and red onion with olive oil, dried herbs, salt, and pepper until evenly coated.

Spread the seasoned vegetables in a single layer on the sheet pan, leaving space in the center for the salmon.

Pat salmon fillets dry with paper towels, then place them skin-side down in the reserved space on the sheet pan.

Drizzle olive oil over the salmon fillets, then season generously with salt, pepper, minced garlic, and lemon slices. Tuck fresh dill sprigs under and over each fillet.

Roast at 400°F for 18–20 minutes, until the salmon turns opaque and flakes easily with a fork and veggies are tender with golden-brown edges.

Let the salmon rest 2 minutes, then squeeze extra lemon juice over the top. Garnish with more dill and serve.