Preheat oven to 425°F
Tomatoes: Rinse and pat your tomatoes dry before tossing the oil, salt, pepper and garlic until evenly coated and place on a one side of a tray.
Butternut Squash: Toss the cubed butternut squash in the oil, salt, pepper and garlic until evenly coated and place on the other half of the tray with the tomatoes.
Place the tray with tomatoes and squash in the oven for 20 minutes.
Asparagus: Toss the washed and trimmed asparagus with the oil, salt, pepper, and garlic and place on one end of a second tray.
Salmon: Combine the oil, butter, salt, pepper, garlic, paprika, cayenne, oregano, parsley, onion powder and lemon juice together. Slash the salmon diagonally five or six times and evenly cover in the herb-butter mixture.
Place the tray with the asparagus and salmon in the oven for 15 minutes and sprinkle the chopped bacon over the butternut squash.
When both trays have reached their bake times, remove them from the oven. Sprinkle your shredded cheese over the squash and allow the residual heat to melt it.