Ingredients:

  • 4 (6 oz / 170g) salmon fillets, skin-on
  • 1 lb (450g) asparagus, woody ends trimmed
  • 1 pint (250g) cherry tomatoes
  • 2 tbsp (30ml) extra virgin olive oil
  • ½ tsp (3g) kosher salt
  • ¼ tsp (1g) cracked black pepper
  • 3 tbsp (45ml) melted unsalted butter
  • 3 cloves (15g) garlic, minced finely
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (5ml) lemon zest
  • ½ tsp (2g) dried oregano or thyme
  • ¼ tsp (1g) paprika

Instructions:

  1. Preheat your oven to 400°F (200°C). Line your baking sheet with parchment paper.
  2. Place the trimmed asparagus and cherry tomatoes on the sheet. Drizzle with 2 tbsp (30ml) of olive oil and season with salt and pepper. Toss with your hands until evenly coated.
  3. Spread the vegetables to the edges of the pan, leaving a clear space in the center for the salmon.
  4. In a small bowl, whisk together the melted butter, minced garlic, lemon juice, zest, oregano, and paprika until the mixture is a cohesive, aromatic paste.
  5. Pat the salmon fillets completely dry with a paper towel.
  6. Place the fillets in the center of the pan and generously slather the lemon garlic paste over the top of each fillet.
  7. Slide the pan into the oven and roast for 12–15 minutes until the edges are opaque and the paste has turned a golden brown.