Full recipe>>> Ingredients
Salmon: 1 fillet (approx. 6 oz), skin-on or off.
Vegetables: 1 bunch thin asparagus (woody ends trimmed) and 1 cup cherry tomatoes.
Aromatics: 2 cloves garlic (minced), 1 tbsp fresh parsley (chopped).
Pantry: 1.5 tbsp olive oil, 1 tsp paprika, salt, and cracked black pepper.
Garnish: 1 lemon wedge.
Instructions
Prep: Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper or use a glass oven-safe container.
Season: Place the salmon, asparagus, and tomatoes in the pan. Drizzle with olive oil. Rub the salmon with paprika, half the garlic, salt, and pepper. Toss the vegetables with the remaining garlic and seasoning.
Roast: Bake for 12–15 minutes. The salmon should flake easily with a fork, and the tomatoes should just begin to burst.
Finish: Squeeze fresh lemon juice over everything and sprinkle with fresh parsley before serving.
Tips for Success
The Asparagus Rule: If you have very thick asparagus, start roasting them 5 minutes before adding the salmon to ensure they aren’t too crunchy.
Skin Side Down: If using skin-on salmon, bake it skin-side down. It protects the delicate flesh from drying out against the hot pan.
Don’t Overcook: Salmon continues to cook for a minute after leaving the oven. Pull it out when the center is still slightly translucent for the best texture.