Step by Step:

1️⃣ Roast the Salmon & Asparagus:

Preheat oven to 400°F (200°C).
Place salmon and asparagus on a baking tray.
Drizzle with olive oil and season with salt, pepper, garlic powder, and paprika.
Roast for 12-15 minutes until salmon is flaky.
2️⃣ Prepare the Potatoes:

Boil baby potatoes until tender (about 10-12 minutes), then drain.
Toss with butter, parsley, salt, and black pepper.
3️⃣ Poach the Eggs:

Bring water to a gentle simmer and add vinegar.
Crack eggs into a small bowl and carefully slide them into the water.
Poach for 3 minutes until whites are set but yolks are runny.
Remove with a slotted spoon and drain excess water.
4️⃣ Make the Sauce:

Mix mayonnaise, Dijon mustard, lemon juice, and black pepper until smooth.
5️⃣ Assemble the Dish:

Place roasted potatoes and asparagus on a plate.
Add flaked salmon and the poached egg on top.
Drizzle with the creamy sauce and sprinkle with black pepper.
6️⃣ Serve & Enjoy