Preheat oven to 400℉ or 200℃.
In a small bowl, combine mayonnaise with white vinegar, garlic powder, paprika powder, and dried parsley. Brush the mixture over the salmon fillet then season it with black pepper and sprinkle with some parmesan cheese. Marinates for 15 minutes.
Toss baby potatoes with 2 tbsp olive oil, italian herbs, garlic powder, salt and black pepper. Place on a sheet pan and bake for 15 minutes.
While you bake the potatoes, drizzle asparagus with 1 tbsp olive oil, salt and black pepper. Set aside.
After 15 minutes, arrange the salmon fillet and asparagus on the same sheet pan and place lemon slices between the asparagus then bake for 12-15 minutes until potatoes and asparagus are fork tender and salmon is cooked through.
Cook minced garlic for 2 minutes then add butter and heavy cream. Season it with parmesan cheese, chili flakes, dries parsley, dried oregano, onion powder, and lemon juice and cook until a little bit thicken.
Place salmon to a serving plate then top it with cream sauce. Serve along with roasted potatoes and asparagus. Enjoy!