Arrange two oven racks in the upper and lower thirds of the oven; preheat to 450°F. Wash and dry the fresh produce. Quarter and deseed the lemon(s). Snap off and discard the tough, woody stem ends of the asparagus; halve crosswise. Cut the potatoes into 1/2-inch-thick rounds. In a bowl, combine the almonds, breadcrumbs, and a drizzle of olive oil; season with salt and pepper. In a separate bowl, combine the garlic pesto, mayonnaise, and the juice of 2 lemon wedges (or 4 for 4 servings). Taste, then season with salt and pepper if desired.

Line two sheet pans with foil. Transfer the potato rounds to one sheet pan. Drizzle with olive oil; season with salt, pepper, and the Italian seasoning. Toss to coat and arrange in an even layer. Place on the lower oven rack and roast 20 to 24 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Meanwhile, transfer half the garlic mayo to a separate bowl; set aside for serving. Transfer the halved asparagus to the remaining sheet pan. Drizzle with olive oil; season with salt and pepper. Toss to coat; arrange in an even layer on one side of the sheet pan. Pat the fish dry with paper towels; season with salt and pepper on both sides. Transfer to the other side of the sheet pan, skin side down. Evenly spread or brush the remaining garlic mayo onto the fish, then top with the almond breadcrumbs (pressing gently to adhere). Drizzle with olive oil. Place on the upper oven rack and roast 10 to 15 minutes, or until the asparagus is tender and the fish is cooked through. Remove from the oven. Serve the roasted fish with the roasted vegetables. Drizzle the fish with the reserved garlic mayo. Serve the remaining lemon wedges on the side. Enjoy!