Preheat the oven to 400°F (200°C).

Toss the halved baby yellow potatoes with a tablespoon of olive oil, salt, and pepper. Arrange them on one side of a large rimmed baking sheet and roast for 15 minutes to give them a head start.

While the potatoes roast, prepare the glaze by whisking together the melted unsalted butter, 2 tablespoons of extra virgin olive oil, minced garlic, lemon juice, lemon zest, Italian seasoning, salt, and black pepper in a small bowl until fully emulsified.

Use paper towels to pat the salmon fillets completely dry on all sides to ensure the glaze sticks and the cheese browns perfectly.

Carefully remove the hot sheet pan from the oven. Slide the potatoes to the top edge. Arrange the trimmed asparagus spears along the bottom side, and place the dried salmon fillets right in the center of the pan.

Drizzle the asparagus spears lightly with olive oil, salt, and pepper.

Use a pastry brush to apply the garlic butter glaze generously over the top and sides of each salmon fillet.

Place the sheet pan back in the oven and bake at 400°F (200°C) for 10 to 12 minutes until the salmon is nearly cooked through.

Take the pan out and carefully pile a thick, even blend of the shredded mozzarella and grated Parmesan cheese on top of each fillet (about a 1/4-inch layer).

Turn your oven to Broil and place the baking sheet on the top rack. Broil for 2 to 3 minutes, watching closely, until the cheese topping turns completely melted, bubbly, and beautifully spotted with golden-brown patches.

Remove from the oven, garnish immediately with fresh chopped parsley, and serve alongside the accumulated glossy pan juices.