Simple Roast Salmon with Potatoes, Asparagus, and Lemon-Dill-Caper Drizzle — Three Many Cooks

Ingredients

• 1 whole side salmon (2½ to 3 pounds)
• 5 tablespoons pure olive oil, divided, and 6 tablespoons extra-virgin olive oil
• Salt and ground black pepper
• 2 pounds fingerling potatoes or new red potatoes, halved
• 2 bunches (2 pounds) asparagus, tough ends snapped off
• ¼ cup each parsley and dill leaves, chopped coarse, plus extra sprigs for garnish
• ¼ cup capers and 2 teaspoons caper juice
• 3 medium scallions, sliced thin
• 1½ teaspoons finely grated lemon zest; remaining lemon cut into wedges for the platter