Ingredients:

  • 4 (6 oz / 170g) salmon fillets, skin-on
  • 2 tbsp (30ml) extra virgin olive oil
  • 3 cloves (9g) garlic, minced
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (2g) dried oregano
  • ½ tsp (3g) sea salt
  • ¼ tsp (1g) cracked black pepper
  • 1 lb (450g) asparagus, woody ends trimmed
  • 1 cup (150g) cherry tomatoes
  • 1 tbsp (15ml) extra virgin olive oil
  • ½ tsp (3g) sea salt
  • 1 lemon, thinly sliced into rounds

Instructions:

  1. Preheat your oven to 425°F (218°C) and line a large rimmed sheet pan with parchment paper.
  2. In a small mixing bowl, whisk together 2 tbsp olive oil, minced garlic, lemon juice, oregano, salt, and pepper to create the marinade.
  3. Pat the salmon fillets completely dry with a paper towel and arrange them in the center of the prepared sheet pan.
  4. Brush the prepared marinade generously over the tops of the salmon fillets.
  5. Scatter the trimmed asparagus and cherry tomatoes around the salmon fillets on the pan.
  6. Drizzle the vegetables with 1 tbsp olive oil and a pinch of salt, then nestle lemon slices among the vegetables.
  7. Bake for 12-15 minutes until the salmon is opaque and flakes easily with a fork, and the tomatoes are blistered.