Ingredients:

  • 2 (about 6 oz / 170g each) Salmon Fillets (pin bones removed)
  • 1 bunch (approx. 1 lb / 450g) Asparagus Spears (trimmed woody ends)
  • 1 cup (150g) Cherry or Grape Tomatoes (whole)
  • 4 Tbsp (56g) Unsalted Butter (softened)
  • 3 cloves Fresh Garlic (minced finely)
  • 2 Tbsp Fresh Parsley (finely chopped)
  • 1 Tbsp Fresh Dill (finely chopped)
  • Zest of 1 large lemon
  • 1 Tbsp Freshly squeezed Lemon Juice
  • ½ tsp Sea Salt (or to taste)
  • Freshly ground Black Pepper (to taste)
  • 1 Tbsp Olive Oil

Instructions:

  1. Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
  2. In a small mixing bowl, combine the softened butter, minced garlic, chopped parsley, dill, lemon zest, lemon juice, salt, and pepper. Mix until thoroughly incorporated to form the herb butter.
  3. Toss the trimmed asparagus and cherry tomatoes directly onto the prepared baking sheet. Drizzle lightly with olive oil and sprinkle with a pinch of salt and pepper. Spread them into a single layer.
  4. Create two clear spots on the baking sheet amidst the vegetables. Place the salmon fillets in these clear spots.
  5. Divide the herb butter mixture evenly between the two salmon fillets, spreading it generously over the top surface of each piece.
  6. Place the baking sheet in the preheated oven and roast for 18–22 minutes.
  7. The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). Asparagus should be tender-crisp.
  8. Carefully transfer the salmon and vegetables onto two plates. Serve immediately, optionally with a final squeeze of fresh lemon juice.