Ingredients:

  • 1.5 lb salmon fillet, skin-on
  • 2 tbsp extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh lemon juice
  • 1 tsp dried oregano
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1 lb asparagus, woody ends trimmed
  • 1 pint cherry tomatoes
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp sea salt
  • 1 lemon, sliced into thin rounds

Instructions:

  1. Preheat oven to 400°F (200°C). In a small bowl, whisk together the olive oil, minced garlic, lemon juice, oregano, salt, and pepper. Pat the salmon fillets completely dry with a paper towel and brush the marinade generously over the top of each fillet.
  2. Line a rimmed sheet pan with parchment paper. Place the marinated salmon fillets in the center and arrange the asparagus and cherry tomatoes around the fish in a single layer. Drizzle the vegetables with olive oil and a pinch of salt, then tuck the lemon slices between the salmon and the vegetables.
  3. Roast for 12–15 minutes until the salmon is opaque and flakes easily with a fork and cherry tomatoes are blistered. Remove from the oven and let the salmon rest for 3 minutes before serving.