Quick and Easy Baked Salmon with Roasted Asparagus

Ingredients

• 1 pound of mini potatoes, halved
• 2 tbsp extra virgin olive oil
• 1 tsp dried parsley
• ¼ tsp freshly cracked black pepper
• 16 asparagus spears, woody ends cut off, halved
• 3 large handfuls cherry tomatoes
• 4 salmon fillets, about 5-6 oz. each
• 1 lemon, cut into small wedges
• ½ tbsp balsamic vinegar
• small handful of fresh basil leaves