One-Pan Lemon Herb Roasted Salmon with Asparagus and Cherry Tomatoes

This one-pan meal is my absolute go-to for busy weeknights when I want something healthy and delicious without a lot of fuss. I love how everything cooks together, infusing the salmon with the fresh flavors of lemon and herbs, while the asparagus gets perfectly tender-crisp and the tomatoes burst with sweetness. It looks impressive enough for company, but it's so simple that even a beginner cook can nail it. Trust me, you'll be making this on repeat!

Ingredients

• 2 salmon fillets (about 6 oz each)
• 1 lb asparagus, trimmed
• 1 pint cherry tomatoes
• 2 tbsp olive oil
• 1 tbsp fresh lemon juice
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1/2 tsp garlic powder
• Salt, to taste
• Black pepper, to taste
• 1 lemon, thinly sliced

Instructions

1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
2. In a small bowl, whisk together the olive oil, lemon juice, oregano, thyme, garlic powder, salt, and pepper.
3. Place the trimmed asparagus and cherry tomatoes on one side of the prepared baking sheet. Drizzle about half of the lemon-herb mixture over them and toss to coat.
4. Place the salmon fillets on the other side of the baking sheet. Drizzle the remaining lemon-herb mixture over the salmon. Top each fillet with a few thin lemon slices.
5. Arrange the vegetables and salmon so they are in a single layer and not overcrowded.
6. Roast in the preheated oven for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork, and the asparagus is tender-crisp. Cooking time will vary depending on the thickness of your salmon fillets.
7. Serve immediately, with extra lemon wedges if desired.