Ingredients:

  • 4 salmon fillets, 6 oz each
  • 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, trimmed
  • 1 cup cherry tomatoes
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1 lemon, sliced into rounds

Instructions:

  1. Preheat the oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. In a small bowl, whisk together 2 tbsp olive oil, minced garlic, lemon juice, oregano, salt, and pepper until a cohesive emulsion forms.
  3. Place the salmon fillets in the center of the sheet pan and arrange asparagus and cherry tomatoes around the fish.
  4. Drizzle the vegetables with 1 tbsp olive oil and a pinch of salt, tossing them directly on the pan until coated.
  5. Spoon the garlic-lemon marinade generously over each fillet, covering the top and sides, and place one lemon slice on top of each fillet.
  6. Roast for 12–15 minutes until the salmon is opaque pink and tomatoes begin to burst.
  7. Remove from the oven when the internal temperature reaches 135°F (57°C). Let the fish rest for 3 minutes to reach a final temperature of 145°F (63°C).