Ingredients:

  • 1 lb baby potatoes, halved
  • 1 bunch (150g) asparagus, woody ends trimmed
  • 1 cup (150g) cherry tomatoes
  • 2 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 4 (6 oz) salmon fillets, skin-on
  • 1 lemon, thinly sliced into rounds
  • 3 tbsp olive oil
  • 3 cloves (15g) garlic, minced
  • 1 tbsp fresh lemon juice
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large rimmed sheet pan with parchment paper.
  2. Toss the halved baby potatoes with 2 tbsp olive oil, salt, and pepper. Spread them in a single layer on the pan and roast for 15–20 minutes until edges are golden and crisp.
  3. While potatoes roast, whisk together 3 tbsp olive oil, minced garlic, lemon juice, dried oregano, and smoked paprika in a small bowl.
  4. Pat the salmon fillets dry with a paper towel and brush the lemon garlic glaze generously over the top and sides of each fillet.
  5. Remove the pan from the oven and move the roasted potatoes to the edges. Place the salmon fillets in the center, scatter asparagus and cherry tomatoes around them, and top each fillet with a lemon slice.
  6. Return the pan to the oven for 10–12 minutes, or until the salmon flakes easily with a fork or reaches an internal temperature of 145°F (63°C).