NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

0.5 tbsp extra virgin olive oil

0.5 whole lemon

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 cup asparagus spears

0.5 cup cherry tomatoes

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.

• 2

  Trim the woody ends off the asparagus and mince the garlic clove finely.

• 3

  Place the salmon fillet on one side of the sheet pan and arrange the asparagus and cherry tomatoes on the other side.

• 4

  Drizzle the olive oil over the salmon and vegetables, then sprinkle evenly with the minced garlic, dried oregano, sea salt, and black pepper.

• 5

  Thinly slice half of the lemon and place the rounds directly on top of the salmon fillet; squeeze the remaining juice over the vegetables.

• 6

  Roast in the center of the oven for 12-15 minutes, or until the salmon flakes easily with a fork and the tomatoes have just begun to burst.

• 7

  Remove from the oven and serve immediately while the salmon is moist and the vegetables are perfectly tender.