Preheat oven to 425 degrees.
Cube baby red potatoes. Place in a medium sized bowl and add 1 tbsp olive oil and toss until well coated. Add 1 tsp of garlic powder, salt and pepper into the bowl. Toss to coat evenly. Place on parchment lined baking sheet and bake for 20 minutes.
While the potatoes are cooking, cut the salmon into 4 pieces.
In a bowl, add 2 tbsp butter, veri veri teriyaki, garlic pureé & ginger pureé. Mix until forms a paste. Take the paste and coat the tops of the 4 pieces of salmon. Set aside.
Melt 1 tbsp of butter in microwave. Add lemon juice and mix well. With a small brush, coat the asparagus spears well and sprinkle with 1 tsp garlic powder.
Once the potatoes are done cooking, remove the baking sheet from the oven and move the potatoes to one side of the pan. Place the Salmon on the opposite side, and add the asparagus to the center. Return to oven and bake for 10 to 15 minutes until salmon reaches 145 degrees.
Remove from oven and enjoy!