Turn the potatoes over and roast another 10 minutes until browned on top. Remove the roasting pan from the oven. 2 In a medium bowl, toss the asparagus with the chopped dill, lemon zest, garlic, about 1/2 teaspoon of salt and a little olive oil. Add the asparagus mixture to the potatoes and stir to combine. 3 Push the vegetables to the side of the dish to make room for the salmon.