Ingredients:

  • 1 lb baby potatoes, halved or quartered
  • 1 lb asparagus, woody ends trimmed
  • 1 cup cherry tomatoes
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 4 salmon fillets (6 oz each)
  • 2 tbsp melted unsalted butter
  • 1 tbsp fresh lemon juice
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp paprika

Instructions:

  1. Preheat your oven to 200°C (400°F). Line your large rimmed baking sheet with parchment paper so nothing sticks.
  2. In a mixing bowl, toss your halved potatoes with 2 tbsp olive oil, salt, and pepper. Spread them out on the pan and roast for 10-12 minutes until they are slightly softened and starting to brown.
  3. Remove the pan from the oven. Gently push the potatoes to the sides of the sheet.
  4. Arrange the four salmon fillets in the center. Fill in all the remaining empty gaps with your asparagus and cherry tomatoes.
  5. In a small bowl, whisk together the melted butter, lemon juice, minced garlic, oregano, and paprika.
  6. Brush this mixture generously over each salmon fillet. Note: Use a brush or a spoon to ensure the tops are fully coated for that golden crust.
  7. Return the pan to the oven. Roast for another 10-12 minutes until the salmon is opaque and flakes easily with a fork.
  8. Check your vegetables. They should be tender and the tomatoes should be slightly charred or bursting.
  9. Remove from the oven and let everything rest for 3-5 minutes before serving.