In a small bowl, combine honey, minced garlic, olive oil, salt, and pepper to create the marinade for the salmon.

Place the salmon fillets in a shallow dish and pour the marinade over them, ensuring they are well coated. Let marinate for at least 15 minutes.

Preheat your oven to 400°F (200°C). Wash and halve the baby potatoes and trim the asparagus.

In a large bowl, toss the halved baby potatoes and trimmed asparagus with olive oil, garlic powder, salt, and pepper. Spread them out on a baking sheet.

Roast the vegetables in the oven for about 20-25 minutes, stirring halfway through, until the potatoes are golden brown and tender.

While the vegetables are roasting, heat a skillet over medium heat and add olive oil and butter. Once melted, add the marinated salmon fillets, skin-side down.

Cook the salmon for about 4-5 minutes until the skin is crispy, then flip and cook for another 3-4 minutes. Drizzle remaining marinade over the salmon during the last minute of cooking.

Serve the salmon with roasted potatoes and asparagus, garnished with lemon wedges.