Coat potatoes in oil, salt and pepper, then place on a baking sheet in a 325° oven. Cook for 6 minutes.
While potatoes are roasting, season asparagus with oil, salt and pepper.
Mix Dijon mustard, panko and dill together. Top each Tilapia fillet with breadcrumb mixture.
Remove baking sheet with potatoes from oven. Add asparagus and Tilapia to the pan, and place back in the oven. Let cook for 12 minutes.
Serve and enjoy!
Calories are per serving.