Ingredients:

  • 2 (6-oz) center-cut salmon fillets, skin-on
  • 1 bunch thin asparagus, woody ends trimmed
  • 1 cup cherry tomatoes, left whole
  • 1 lemon, half sliced into rounds and half juiced
  • 2 tbsp extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Trim the asparagus by snapping off the woody bottom ends.
  3. Whisk the oil marinade by combining olive oil, minced garlic, oregano, salt, pepper, and lemon juice in a small bowl.
  4. Dry the salmon thoroughly with paper towels. Wait until the surface is matte and moisture free to ensure the skin doesn't stick.
  5. Arrange the vegetables on the sheet pan, spreading the asparagus and cherry tomatoes into a single layer.
  6. Drizzle half the marinade over the vegetables and toss them with your hands or tongs to coat evenly.
  7. Nestle the salmon fillets in the middle of the vegetables, skin side down.
  8. Brush the remaining marinade over the top of the fish.
  9. Top with lemon rounds, placing two or three slices directly onto each fillet.
  10. Roast for 12 minutes in the center of the oven until the salmon flakes with a fork and tomatoes have collapsed.
  11. Let it rest for 3 minutes before serving.