Preheat the oven to 180°C/356°F (conventional). Line a large sheet pan with parchment paper.

To make the marinade, add the lemon juice, olive oil, Dijon mustard, ½ teaspoon sea salt and honey to a medium mixing bowl and whisk to combine. Transfer about half of the marinade to a small bowl, cover and set aside. Add the minced garlic into the medium mixing bowl and whisk to combine. Add the salmon fillets to the medium mixing bowl and toss to coat in the marinade. Cover and refrigerate.

Add the potatoes and zucchini rounds to a medium bowl along with one tablespoon of extra virgin olive oil, finely grated parmesan cheese and sea salt flakes and cracked black pepper. Toss to combine. Tip the seasoned vegetables out onto the sheet pan and spread out into an even layer. Place into the oven to bake for 30 minutes.

After 30 minutes, remove the tray from the oven and push the vegetables up to one end, making enough space for the salmon and asparagus. Lay the asparagus onto the centre of the tray and salmon fillets at the end of the tray and place the sheet pan back into the oven to bake for 10 minutes.

Remove from the oven and serve warm alongside the reserved marinade for drizzling over the vegetables.