Put the pan for the salmon on at medium and eyeball about a tablespoon of olive oil, a pad of butter and a pinch of dried dill weed. Optional on the dill weed. We like the added flavor of dill weed whenever we have fish. Squeeze in the lemon juice and add the rind to the pan. Then just charge on and lay the salmon in the pan with the skin side up.
Put on a pan for the asparagus. Rinse off the asparagus and cut the ugly stump ends off the stalks. Same olive oil, butter and lemon routine and lay the asparagus out in the skillet. Generously sprinkle with grated parmesan cheese. Use a pair of tongs and turn the asparagus over a few times as it cooks.
Poke a few holes in the potatoes and put them in a ceramic bowl in the microwave. They will take 4-6 minutes depending on your microwave and their size. When they are soft and hot to a pinch they are ready.
After about 2-3 minutes depending on the thickness of the salmon. Turn them over. The skin side is going to take a little longer to cook. When you poke the salmon with a fork and the layers want to separate it's ready. The asparagus will be ready. The potatoes will be ready.