Ingredients:

  • 4 salmon fillets (6 oz / 170g each), skin-on
  • 1 lb (450g) asparagus, woody ends trimmed
  • 1 cup (150g) cherry tomatoes, whole
  • 1 large zucchini (200g), sliced into half-moons
  • 1 red onion, cut into 1-inch wedges
  • 1/2 cup (75g) Kalamata olives, pitted
  • 3 tbsp (45ml) extra virgin olive oil
  • 1 lemon, juiced and zested
  • 3 cloves garlic, finely minced
  • 1 tsp (5g) dried oregano
  • 1/2 tsp (2.5g) smoked paprika
  • Sea salt and cracked black pepper to taste

Instructions:

  1. Preheat your oven to 400°F (200°C). In a small bowl, whisk together the olive oil, lemon juice, zest, garlic, oregano, and paprika until emulsified.
  2. Place the asparagus, zucchini, red onion, and tomatoes on a large rimmed baking sheet. Drizzle with half of the prepared dressing and toss until the vegetables are evenly coated.
  3. Spread the vegetables into a single layer, creating four nests for the salmon. Place the salmon fillets into the spaces, skin-side down. Brush the remaining vinaigrette over the top of the fish.
  4. Roast for 12–15 minutes until the salmon reaches an internal temperature of 145°F (63°C) and the flesh flakes easily with a fork.
  5. Remove the pan from the oven and immediately scatter the Kalamata olives and optional fresh parsley over the hot vegetables before serving.