Ingredients:

  • 4 (6 oz / 170g) skin-on salmon fillets
  • 2 tbsp (30ml) extra virgin olive oil
  • 3 cloves (9g) garlic, minced
  • 1 tbsp (6g) fresh lemon zest
  • 2 tbsp (30ml) fresh lemon juice
  • 1/2 tsp (1g) smoked paprika
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) cracked black pepper
  • 1 lb (450g) thin asparagus, woody ends trimmed
  • 1 cup (150g) cherry tomatoes
  • 1 tbsp (15ml) extra virgin olive oil
  • Salt and pepper to taste
  • 1 lemon, sliced into thin rounds

Instructions:

  1. Preheat the oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. In a small bowl, whisk together the 2 tbsp olive oil, minced garlic, lemon zest, lemon juice, smoked paprika, salt, and pepper until the marinade is emulsified.
  3. Pat the salmon fillets dry with a paper towel to ensure a proper sear.
  4. Place the salmon fillets in the center of the prepared baking sheet and brush the marinade generously over the top and sides of each fillet.
  5. Arrange the trimmed asparagus and cherry tomatoes around the fish in a single layer.
  6. Drizzle the vegetables with 1 tbsp of olive oil and a pinch of salt and pepper, tossing gently with your hands to coat.
  7. Top each salmon fillet with lemon slices and roast in the oven for 15 minutes or until the salmon reaches the target internal temperature.