Ingredients:

  • 4 (6-oz / 170g) center-cut salmon fillets, skin-on
  • 1 lb (450g) fresh asparagus, woody ends trimmed
  • 1 pint (250g) cherry tomatoes, halved
  • 3 tbsp (45ml) extra virgin olive oil, divided
  • 1 tsp (5g) kosher salt
  • 1/2 tsp (2g) cracked black pepper
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tsp (5g) Dijon mustard
  • 2 cloves garlic, minced
  • 1 tsp (1g) dried oregano
  • 2 tbsp (10g) fresh parsley, chopped

Instructions:

  1. Preheat oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. Arrange trimmed asparagus and halved cherry tomatoes on the tray. Drizzle with 2 tablespoons of olive oil, salt, and pepper. Toss to coat and spread in a single layer.
  3. Create four spaces on the tray and place the salmon fillets skin-side down.
  4. In a small bowl, whisk together lemon juice, the remaining 1 tablespoon of olive oil, Dijon mustard, minced garlic, and oregano.
  5. Brush half of the herb glaze onto the salmon fillets.
  6. Roast for 10–12 minutes until the salmon reaches an internal temperature of 145°F (63°C) and the vegetables are tender.
  7. Drizzle the remaining glaze over the hot salmon and vegetables. Garnish with fresh parsley before serving.