Preheat oven to 450 degrees F (230 degrees C).
Take two pieces of parchment paper about the size of a half
sheet pain, fold in half and crease. Coat each piece of parchment
with olive oil on both sides.
Place potatoes in a saucepan and cover with salted water; bring
to a boil. Reduce heat to medium-low and simmer until tender,
about 20 minutes. Drain.
Bring a pot of lightly salted water to a boil. Add asparagus,
and cook uncovered until slightly tender, about 5 minutes. Drain
in a colander, then immediately immerse in ice water for several
minutes until cold to stop the cooking process. Once the asparagus
is cold, drain well, and set aside.
Place 1 salmon fillet, half the asparagus, and half the potatoes
in the middle of one side of a prepared parchment paper. Sprinkle
with herbs, salt and pepper and drizzle with extra-virgin olive oil.
Fold other half of the paper over and seal parchment edge by
tucking the paper underneath. Repeat with the second piece of
prepared parchment and remaining ingredients. Place pouches on
a baking sheet.
Bake in the preheated oven for 15 minutes. Remove from oven and
allow to sit for 5 minutes before cutting open parchment. The salmon
is done when it flakes easily with a fork.