Preheat the over at 375 F and line a large baking sheet with aluminum foil or parchment paper. In a medium bowl, mix the olive oil, maple syrup, soy sauce, ginger, garlic, lemon, salt and pepper and marinade fish for 10 minutes (alternatively, fish can be marinated overnight)

Place the salmon on the baking sheet along with the new potatoes, and drizzle 1/2 cup of the marinade over the salmon and potatoes.

Roast for 20 minutes before adding the asparagus to the pan . Cook for a total of 35 minutes, moving the setting to broil for the last 2 minutes.  Top with cilantro, green onions and sesame seeds before serving.

For the Arugula and pear salad

Place pecans in a frying pan and toast on medium heat for about 2 minutes. Add the maple syrup, stir and cook for 30 seconds, until the pecans are fully covered with syrup. Place pecans on a piece of parchment paper, and let cool.

In a medium bowl, toss the arugula, Parmigiano, pears, pecans, adding the olive oil and balsamic vinegar just before serving.

If you want to end this meal, with a quick dessert that you could prep while the salmon and potatoes are cooking, apple tarts with vanilla ice cream and  toasted almonds to the rescue! Puff pastry is a time saver when it comes to desserts and to make things easier, most come already rolled in single sheets. Divide a puff pastry sheet into 4 squares, top with thinly sliced apples ( 5 or 6 slices per tart). Add 1/2 tsp of turbinado sugar on top of the apples and bake in the oven for 15 minutes at 400 F.  Serve with vanilla or salted caramel ice cream, and toasted slivered almonds.