Sheet-Pan Lemon-Oregano Salmon with Asparagus

Salmon fillets roasted on one pan with asparagus and cherry tomatoes, brushed with a garlicky lemon-oregano olive oil. Dinner in 30 minutes with almost no cleanup.

Ingredients

• 1 1/2 lb salmon fillets, cut into 4 portions
• 1 1/4 lb asparagus, woody ends trimmed
• 1 pint cherry tomatoes
• 3 tablespoons olive oil, divided
• 1 lemon, zested and juiced
• 3 cloves garlic, minced
• 2 teaspoons dried oregano
• 3/4 teaspoon salt, divided
• 1/2 teaspoon ground black pepper, divided
• 2 tablespoons chopped fresh parsley

Instructions

1. Heat the oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.
2. Put the asparagus and cherry tomatoes on the baking sheet, toss them with 1 1/2 tablespoons of the olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper, and spread them out. Roast for 8 minutes.
3. Meanwhile, stir together the remaining 1 1/2 tablespoons olive oil, the lemon zest, 1 tablespoon of the lemon juice, the garlic, the oregano and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Pat the salmon dry with paper towels.
4. Push the vegetables to the sides of the pan and set the salmon in the middle, skin side down. Spoon the lemon-oregano oil over the fillets and roast for 10 to 12 minutes, until the thickest part flakes easily and reaches 145°F (63°C).
5. Drizzle the remaining lemon juice over the salmon and vegetables, scatter with the parsley and serve right away.

Nutrition (per serving)

488 cal · 38g protein · 9g carbs · 33g fat

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