Fingerling potatoes

Microwave on high for about 6-7 minutes, flip over, repeat. Slit open; season with butter, pepper, salt, thinly chopped chives.

Tomatoes

Wash, halve, season with salt and pepper. Toss with crumbled feta.

Asparagus

Wash; trim fibrous ends; chop into bite sized pieces. Toss in olive oil. Add a few cloves of smashed and diced garlic, then cover with microplaned parmesan cheese and fry.

Toss asparagus after the bottoms have browned; squeeze over about half a lemon worth of juice. Add the other half of the parmesan cheese, then pop into the 400°F oven for 18-20 minutes.

Once you remove the pan from the oven, squeeze over another half a lemon or so.

Salmon

Heat a half sheet tray in an oven set to 400°F. (This will aid with heat conductivity and also catch any leaks.) Lay out two sheets of parchment paper or aluminum foil near prep area.

Dice two celery stalks, two shallots, a few cloves of smashed garlic; lay in a flat layer on the foil sheets. Tear in a good amount of dill. Salt generously. (The goal here is mostly to add aroma and steam.) Lay skin-on salmon pieces over the vegetables; salt well; top with 3-4 thin lemon slices and more dill.

Tightly seal parchment/foil packets. Lay atop heated sheet tray. Cook for 16-20 minutes depending on fish thickness and desired doneness level.