Lemon and rosemary salmon, asparagus, and scallops

Ingredients

1)The salmon:

• 4 (6 ounces.) salmon
• 1/2 teaspoon salt
• 1/2 teaspoon ground pepper
• 1 teaspoon grated lemon rind (smells so good)
• 3 tablespoons lemon juice, divided
• 2 tablespoons of extra virgin olive oil, divided
• 1 teaspoon dried or fresh rosemary (having your own plant comes in handy)
• cooking spray

2)Baked Scallops:

• 4 tablespoons butter, melted
• 1 1/2 pounds bay scallops, rinsed and drained
• 1/2 cup seasoned dry bread crumbs
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/2 teaspoon dried parsley
• 3 cloves garlic, minced
• 1/4 cup grated Parmesan cheese