Peel and slice potatoes into 1/8"-thick rounds.

Bring a medium pot with potatoes and enough lightly salted water to cover to a boil. Reduce to a simmer and cook until softened, 5-6 minutes.

Reserve 1 cup potato cooking water. Drain potatoes in a colander. Set aside. Reserve pot; no need to wipe clean.

While potatoes cook, prepare ingredients.

Trim woody ends off asparagus.

Stem and mince thyme.

Zest lemon and cut into wedges.

In a mixing bowl, combine softened butter, 1 tsp. lemon zest, and thyme. Set aside.

Combine cornstarch and 2 Tbsp. water in another mixing bowl. Set aside.

Pat salmon fillets dry, and season flesh side with a pinch of salt and pepper.

Place asparagus on one half of prepared baking sheet. Drizzle with 1 tsp. olive oil and season with a pinch of salt and pepper.

Spread into an even layer on their side.

Return pot used to cook potatoes to medium-high heat. Add 3/4 cup potato cooking water, cornstarch mixture, garlic salt, and a pinch of salt and pepper to hot pan. Bring to a boil, stirring occasionally, until thickened, 2-3 minutes.

Once boiling, remove from burner. Gently stir in cream cheese, garlic and herb cheese spread, and potatoes. Transfer to prepared casserole dish and place on other half of baking sheet.

Roast in hot oven until asparagus are tender and potatoes are lightly browned, 12-15 minutes.

While vegetables roast, cook salmon.

Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add salmon, skin side up, to hot pan and sear until golden brown and salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side.

Remove from burner.

Plate dish as pictured on front of card, topping salmon with compound butter and squeezing lemon wedges over to taste. Bon appétit!