Preheat your oven to 400 degrees F. Spray a large 11x17 inch rimmed baking sheet generously with nonstick cooking spray and set aside.

Wash the baby red potatoes and slice them thin, about 1/8 inch thick. A food processor slicing attachment or mandoline makes this fast and consistent. No need to peel them.

Add the sliced potatoes to a large skillet along with the cream, thyme, cayenne pepper, black pepper, salt, and minced garlic. Bring to a low boil over medium to medium-high heat. Once bubbling, reduce heat slightly and simmer while stirring occasionally for about 2 minutes until the cream thickens. The potatoes will still be firm at this point.

Transfer the potatoes and cream to the prepared baking sheet. Spread them into an even layer and bake at 400 degrees F for 10 minutes.

While the potatoes bake, prepare the citrus glaze. In a medium bowl, whisk together the lemon juice and orange juice. Slowly drizzle in the olive oil while whisking constantly to emulsify. Stir in the salt, pepper, thyme, and honey to taste. Add the trimmed asparagus to the glaze and toss until fully coated. Reserve the remaining glaze in a small bowl for serving.

After the potatoes have baked 10 minutes, remove the pan from the oven. Lift the asparagus out of the glaze and arrange on the pan. Use a spoon to mix things around so some asparagus touches the pan and some potatoes rest on top.

Sprinkle Parmesan cheese evenly over the potatoes and asparagus. Create 4 evenly spaced wells in the mixture. If those spots look dry, give them a quick spray with nonstick cooking spray. Place one salmon fillet into each well.

Bake at 400 degrees F for 20 minutes, or until the potatoes are fork-tender, the asparagus is crisp-tender, and the salmon flakes easily with a fork. Drizzle the reserved citrus glaze generously over everything right before serving.