Ingredients:

  • 4 (6 oz) salmon fillets
  • 1 lb baby potatoes, halved or quartered
  • 1 lb asparagus, trimmed
  • 3 tbsp olive oil
  • 3 cloves garlic, minced
  • 2 tbsp lemon juice
  • 1 tsp lemon zest
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Preheat your oven to 375°F (190°C) and line a rimmed baking sheet with parchment paper or foil.
  2. Toss the halved baby potatoes with 1 tbsp of olive oil and a pinch of salt. Spread them on the tray and roast for 10 minutes.
  3. Move the roasted potatoes to the sides of the pan.
  4. Place the salmon fillets in the center of the pan and arrange the asparagus around the edges.
  5. In a small mixing bowl, whisk together the remaining 2 tbsp olive oil, minced garlic, lemon juice, lemon zest, dried oregano, salt, and black pepper.
  6. Drizzle the lemon garlic glaze evenly over the salmon fillets and vegetables.
  7. Return the pan to the oven and roast for 10–12 minutes, until the salmon reaches a light pink hue and flakes easily with a fork and asparagus is tender-crisp.