Remove salmon from packaging and thaw covered on a plate in the refrigerator overnight. Once thawed, pat dry with paper towels.

Preheat the broiler to high.

Drizzle the salmon and asparagus with olive oil, then season with salt and pepper.

Add salmon and asparagus to an oven-safe baking sheet and place on the bottom shelf of the broiler.

Cook for 5-6 minutes or until the internal temperature reaches 145 degrees Fahrenheit, as indicated by a food thermometer.

Cut the potatoes in half, add to a small pot, cover with water, and boil.

Reduce heat to a medium simmer and cook for 5-6 minutes or until the potatoes are tender. Strain the potatoes, then add the butter, salt, pepper, and chopped herbs.

Add White Wine & Lemon Butter Finishing Sauce to a small pan over medium heat, whisking until warm.

Assemble: Place the salmon, asparagus, and potatoes in a medium-sized bowl, then pour the sauce over the top.