NUTRITION

SERVINGS

INGREDIENTS

5 oz Salmon fillet

1 cup Asparagus spears

0.5 cup Cherry tomatoes

0.25 tbsp Olive oil

1 tbsp Lemon juice

0.5 tsp Dried oregano

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F and line a large rimmed sheet pan with parchment paper for easy cleanup and to prevent sticking.

• 2

  Trim the woody ends off the asparagus and place the spears on the sheet pan along with the cherry tomatoes.

• 3

  Pat the salmon fillet dry with a paper towel to ensure the best texture, then place it in the center of the pan surrounded by the vegetables.

• 4

  In a small glass bowl, whisk together the olive oil, lemon juice, dried oregano, and garlic powder until the marinade is well emulsified.

• 5

  Drizzle the lemon-herb mixture over the salmon and the vegetables, using your hands or a spatula to toss the veggies until they are evenly coated.

• 6

  Season the entire pan evenly with the sea salt and freshly cracked black pepper for a balanced flavor profile.

• 7

  Slide the pan into the oven and roast for 12 to 15 minutes, or until the salmon is opaque and flakes easily with a fork.

• 8

  Remove from the oven and garnish with the freshly chopped parsley and additional lemon slices if desired before serving.