Sheet Pan Lemon Herb Salmon

Ingredients

• 4 6 oz each salmon fillets
• 1 bunch asparagus
• 250 g cherry tomatoes
• 2 lemons lemons
• 3 cloves garlic cloves
• 3 tbsp fresh dill
• 3 tbsp fresh parsley
• 4 tbsp olive oil
• 1 tbsp dijon mustard
• 2 tbsp capers
• to taste salt and black pepper

Steps

1. 1

   Preheat oven to 220°C (425°F). Line a large sheet pan with parchment.

2. 2

   Trim woody ends from asparagus. Halve cherry tomatoes.

3. 3

   Mix olive oil, lemon zest, lemon juice, minced garlic, dijon, dill, and parsley in a bowl.

4. 4

   Toss asparagus and tomatoes with half the herb sauce on the sheet pan.

5. 5

   Pat salmon fillets dry. Season with salt and pepper.

6. 6

   Nestle salmon among the vegetables. Spoon remaining herb sauce over salmon.

7. 7

   Scatter capers over everything.

8. 8

   Roast for 12–15 minutes until salmon flakes easily with a fork.

9. 9

   Serve directly from the pan with lemon wedges.