👩🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper for non-stick cooking and easy cleanup.
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2
In a large bowl, combine the trimmed asparagus and halved cherry tomatoes. Drizzle with 2 tablespoons of olive oil, minced garlic, Italian seasoning, ½ teaspoon salt, and ¼ teaspoon black pepper. Toss gently to ensure all vegetables are evenly coated.
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3
Pat the salmon fillets dry with paper towels. Arrange them on the prepared baking sheet, leaving some space between them and the vegetables. Drizzle the salmon with the remaining 1 tablespoon of olive oil, a squeeze of fresh lemon juice, and season with ½ teaspoon salt and ¼ teaspoon black pepper.
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4
Roast for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the asparagus is tender-crisp. Cooking times may vary depending on the thickness of your salmon fillets.
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5
Remove from the oven. Squeeze additional fresh lemon juice over the entire dish, if desired. Garnish with fresh parsley or dill before serving immediately.
💡 Notes
For thicker asparagus, roast them for 5-7 minutes before adding the salmon. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or toaster oven for best results.
🥗 Nutrition (per serving)
Calories
350 kcal
Protein
25g
Total Fat
12g
Saturated Fat
4g
Carbs
35g
Fiber
3g
Sugar
5g
Sodium
450mg
Cholesterol
65mg
