Ingredients:

  • 4 Salmon Fillets (approx. 6 oz each)
  • 1 bunch Asparagus Spears, trimmed
  • 1 pint Cherry or Grape Tomatoes
  • 3 Tbsp Extra Virgin Olive Oil (for vegetables)
  • 1 tsp Kosher Salt (divided)
  • 1/2 tsp Black Pepper, freshly ground (divided)
  • 2 Tbsp Fresh Lemon Juice (Vinaigrette)
  • 1 tsp Lemon Zest
  • 2 Tbsp Fresh Dill, chopped
  • 1/2 tsp Dried Oregano
  • 2 cloves Garlic, minced
  • 1 Tbsp Extra Virgin Olive Oil (Vinaigrette)

Instructions:

  1. Preheat oven to 400°F (200°C). Line a standard half sheet baking pan with parchment paper.
  2. In a mixing bowl, toss the asparagus and cherry tomatoes with 2 Tbsp of olive oil, 1/2 tsp salt, and 1/4 tsp pepper. Spread the vegetables evenly on one side of the prepared sheet pan.
  3. Pat the salmon fillets dry thoroughly. Place the fillets, skin-side down, on the remaining open space of the sheet pan, ensuring they do not touch the vegetables or each other.
  4. Place the sheet pan in the preheated oven and bake for 8 minutes.
  5. While baking, prepare the vinaigrette: combine the lemon juice, lemon zest, 1 Tbsp olive oil, chopped dill, oregano, minced garlic, and the remaining salt and pepper in a small bowl. Whisk until emulsified.
  6. After 8 minutes, remove the pan. Brush 1/3 of the vinaigrette mixture over the salmon fillets. Return the pan to the oven and cook for an additional 7–10 minutes, or until the salmon is opaque and flakes easily (internal temperature of 145°F or 63°C).
  7. Remove the sheet pan from the oven. Drizzle the remaining vinaigrette over the roasted vegetables and the warm salmon. Serve immediately over quinoa or brown rice.