Pre-heat oven to 425 F.

Tear off top half of dill (discarding the thicker stem portion) add to a blender or food processor along with 1c grainy mustard.

Blend until dill is chopped. Note: you could optionally chop the dill with a knife and stir into grainy mustard.

Spread 1-2T mustard-dill sauce on each salmon fillet and place fillets on a baking sheet.

Cut ends off bottom 2-3" of asparagus and discard.

Toss both asparagus and potatoes with 1T olive oil and S&P, each. Keep separate.

Place potatoes on baking sheet and roast for 30-40 minutes, tossing halfway through.

In same oven, bake salmon for 18-22 minutes or until just cooked through and flaky.

Place asparagus on baking sheet in a single layer. Roast for 10-12 minutes, tossing halfway through.