Ingredients:

  • 4 salmon fillets, 6 oz (170g) each
  • 1 lb (450g) baby potatoes, halved or quartered
  • 2 cups fresh asparagus or broccoli florets
  • 1 tbsp (15ml) extra virgin olive oil
  • ½ tsp (3g) sea salt
  • ¼ tsp (1g) cracked black pepper
  • 2 tbsp (30ml) melted unsalted butter
  • 3 cloves (9g) garlic, minced
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (2g) dried oregano
  • 1 lemon, sliced into thin rounds

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. Toss the halved baby potatoes with 1 tbsp of olive oil, salt, and pepper directly on the baking sheet. Spread them in a single layer.
  3. Roast the potatoes for 12–15 minutes until the edges are golden-brown and slightly crisp.
  4. Slide the pan out of the oven and push the roasted potatoes to the edges of the sheet.
  5. Place the salmon fillets in the center of the pan.
  6. In a small bowl, whisk together melted butter, minced garlic, lemon juice, and dried oregano. Brush the mixture generously over each salmon fillet.
  7. Place one lemon slice on top of each salmon fillet.
  8. Add the asparagus or broccoli florets to the remaining open spaces on the pan.
  9. Return the pan to the oven and bake for 10–12 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 135°F–140°F (57°C–60°C).