Ingredients:

  • 4 (6 oz / 170g) salmon fillets
  • 1 lb (450g) baby potatoes, halved or quartered
  • 1 large (300g) head of broccoli, cut into florets
  • 1 bunch (250g) asparagus, woody ends trimmed
  • 2 tbsp (30ml) olive oil
  • 3 tbsp (45ml) melted unsalted butter
  • 2 tbsp (30ml) olive oil
  • 3 cloves (15g) garlic, minced
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (5g) dried oregano
  • 1 tsp (5g) salt
  • ½ tsp (3g) cracked black pepper
  • 1 lemon, sliced into 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 (15ml) of olive oil and a pinch of salt. Spread them across the pan and roast for 10–12 minutes.
  3. While potatoes roast, whisk together the melted butter, 2 tbsp (30ml) olive oil, minced garlic, lemon juice, oregano, salt, and pepper.
  4. Pat the salmon fillets dry with a paper towel. Place the salmon, broccoli, and asparagus on the pan around the pre-roasted potatoes.
  5. Drizzle the garlic-lemon butter mixture evenly over the salmon and the remaining vegetables. Top each fillet with a lemon slice.
  6. Return the pan to the oven and bake for 10–12 minutes until the salmon is opaque pink and broccoli tips are slightly charred.