Line your sheet pan with parchment paper or lightly oil it. Preheat your oven to 400°F.

Pat the salmon dry with a paper towel. Brush it lightly with 1 tbsp olive oil on both sides. Sprinkle 1 tsp paprika and 1 tsp garlic powder evenly across the top, then season with salt and black pepper.

Halve the 1 lb baby potatoes and toss with 1 tbsp olive oil, salt, and pepper. Spread them out on one side of your sheet pan. Trim the woody ends off the 8 to 10 asparagus spears and arrange on the other side, leaving room in the middle for the salmon.

Mix together 2 tbsp softened butter, 2 minced garlic cloves, 2 tbsp chopped fresh parsley, salt, and black pepper in a small bowl.

Place the sheet pan with potatoes and asparagus in the preheated 400°F oven for about 10 minutes to give the potatoes a head start.

Remove the pan from the oven and place the seasoned salmon fillet skin-side down in the center between the potatoes and asparagus. Top the salmon with the garlic butter mixture, spreading it evenly across the fillet. If using optional cheese, sprinkle it over the butter now. Return the pan to the oven and bake for 15 to 18 minutes, until the salmon flakes easily with a fork and the potatoes are golden and tender.