Ingredients:

  • 4 (6 oz) salmon fillets, skin-on
  • 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 cracked black pepper
  • 1 lb asparagus, woody ends trimmed
  • 1 pint cherry tomatoes
  • 1 large red bell pepper, sliced into strips
  • 1 small red onion, cut into wedges
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp sea salt

Instructions:

  1. Preheat oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. Toss the asparagus, cherry tomatoes, bell peppers, and red onion in the center of the pan with 2 tbsp olive oil and 1/2 tsp salt, spreading them out to ensure roasting.
  3. In a small bowl, whisk together 3 tbsp olive oil, lemon juice, minced garlic, oregano, salt, and pepper to create the marinade.
  4. Pat the salmon fillets dry with paper towels and nestle them among the vegetables on the baking sheet.
  5. Generously spoon the marinade over each fillet, coating the top and sides completely.
  6. Roast in the oven for 12–15 minutes until the cherry tomatoes burst and the salmon is opaque and flakes easily with a fork.