One-Pan Lemon Herb Salmon with Roasted Veggies

One-Pan Lemon Herb Salmon with Roasted Veggies ingredients

• 4 each salmon fillets
• 1 lb asparagus spears
• 1 pint cherry tomatoes
• 0.5 cup red onion
• 3 tbsp olive oil
• 1 large lemon
• 3 cloves garlic
• 1 tsp dried oregano
• 0.5 tsp dried thyme
• 0.75 tsp salt
• 0.5 tsp black pepper
• 2 tbsp fresh parsley

How to make One-Pan Lemon Herb Salmon with Roasted Veggies

1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
2. Pat the 4 salmon fillets dry with paper towels. Trim the woody ends off the 1 lb of asparagus, and halve any larger cherry tomatoes. Thinly slice half a red onion.
3. In a small bowl, whisk together 3 tbsp olive oil, the juice of half a large lemon, 3 minced garlic cloves, 1 tsp dried oregano, 0.5 tsp dried thyme, 0.75 tsp salt, and 0.5 tsp black pepper.
4. Place the asparagus, cherry tomatoes, and red onion on the prepared baking sheet. Drizzle with half of the lemon-herb mixture and toss to coat evenly.
5. Arrange the seasoned vegetables in a single layer on one side of the baking sheet. Place the salmon fillets on the other side, skin-side down if applicable, and brush them generously with the remaining lemon-herb mixture.
6. Roast in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork, reaching an internal temperature of 145°F (63°C). The vegetables should be tender-crisp.
7. Remove the baking sheet from the oven. Squeeze the remaining lemon half over the salmon and vegetables. Garnish with 2 tbsp fresh chopped parsley before serving hot.

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