Ingredients:

  • 1.4 lbs salmon fillets
  • 1 lb baby gold potatoes, halved
  • 1 bunch asparagus, woody ends trimmed
  • 2 cups broccoli florets, bite-sized
  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1 lemon, sliced into rounds

Instructions:

  1. Preheat oven to 400°F (200°C) and line a large rimmed sheet pan with parchment paper.
  2. In a small bowl, whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper to create the glaze.
  3. Toss the halved baby gold potatoes with 1 tablespoon of the glaze, spread them in a single layer on the pan, and roast for 15 minutes.
  4. Remove pan from oven, push potatoes to the edges, and place salmon fillets in the center, filling remaining gaps with asparagus and broccoli.
  5. Drizzle the remaining glaze over the salmon and vegetables, ensuring an even coating, and top each salmon fillet with a lemon slice.
  6. Return the pan to the oven and roast for 12–15 minutes until the salmon is light pink and flakes easily, and broccoli tips are charred.
  7. Remove from oven and allow the salmon to rest for 5 minutes before serving to lock in juices.