Preheat the oven to 400°F (200°C). Prepare the sheet pan by lining it with parchment paper or lightly greasing it.

In a large bowl, combine halved baby potatoes with olive oil and seasoning blend, and toss until evenly coated.

Spread the potatoes in a single layer on the prepared sheet pan and roast for 20 minutes.

In a small bowl, mix melted butter, Dijon mustard, honey, and Sriracha until smooth to create the glaze.

Remove the sheet pan from the oven, add salmon fillets, asparagus, and cherry tomatoes, then brush the salmon with the glaze.

Return the pan to the oven and bake for an additional 15–20 minutes until the salmon is opaque and flakes easily.

Squeeze fresh lemon juice over the dish and sprinkle with parsley before serving.