Ingredients:

  • (approx. 6 oz each) Salmon fillets
  • lb Asparagus spears, trimmed
  • pint Cherry or grape tomatoes, halved or whole
  • medium Red onion, cut into thin wedges
  • /4 cup Extra virgin Olive Oil
  • tbsp Fresh Lemon Juice
  • tsp Lemon Zest
  • cloves Fresh Garlic, minced
  • tsp Dried Oregano
  • /2 tsp Dried Thyme
  • tbsp Fresh Parsley, finely chopped
  • Kosher Salt, to taste
  • Black Pepper, to taste

Instructions:

  1. Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
  2. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, salt, and pepper. Reserve about 1 tablespoon of this mixture for finishing.
  3. In a large bowl, toss the asparagus, tomatoes, and red onion wedges with about half of the remaining marinade. Spread them in a single layer on the prepared baking sheet.
  4. Place the salmon fillets directly onto the baking sheet among the vegetables. Brush the tops and sides of the salmon generously with the rest of the reserved marinade.
  5. Place the sheet pan in the preheated oven and bake for 15 to 18 minutes, or until the salmon flakes easily and vegetables are tender.
  6. Carefully remove the pan from the oven. Drizzle the finished dish with the 1 tablespoon of reserved, unheated marinade for a fresh flavour burst. Sprinkle with fresh parsley and serve immediately.