Preheat the oven to 425 degrees.
Place potatoes, asparagus and grape tomatoes on a large rimmed sheet pan. Toss with olive oil and salt and pepper until well coated. Set aside.
In a small shallow bowl combine brown sugar, paprika, thyme leaves, garlic powder, salt and pepper until well blended.
Dip each salmon fillet in the Cajun spices until thoroughly coated. Place salmon fillets on top of the vegetables on the sheet pan.
Blend the marmalade with the lime juice. Brush the mixture on top of each of the fillets.
Bake for 20-25 minutes or until the fish flakes easily with a fork and the potatoes are fork tender.