Ingredients:

  • 2 (6 oz/170g) salmon fillets, skin on or off
  • 1 tbsp olive oil (plus extra for drizzling)
  • 1 lemon, zested and juiced
  • 2 cloves garlic, minced
  • 1 tbsp fresh herbs, chopped (rosemary, thyme, oregano, or a mix), or 1 tsp dried mixed herbs
  • Salt and freshly ground black pepper to taste
  • 1 bunch asparagus, trimmed
  • 1 cup cherry tomatoes, halved
  • Optional: 1/4 cup Kalamata olives, pitted and halved

Instructions:

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper if desired.
  2. In a small bowl, combine olive oil, lemon zest, lemon juice, minced garlic, herbs, salt, and pepper. Whisk to combine.
  3. Place the salmon fillets on the prepared baking sheet. Drizzle the marinade over the salmon, ensuring they are evenly coated.
  4. Arrange the asparagus and cherry tomatoes around the salmon on the baking sheet. Drizzle with a little extra olive oil, salt, and pepper. Add olives if using.
  5. Bake for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork and the asparagus is tender-crisp. Check for an internal temperature of 145°F (63°C) for the salmon.
  6. Serve immediately.