Zesty Herb-Crusted Salmon with Roasted Asparagus & Burst Tomatoes

Ingredients

• 2 fillets Salmon Fillets, skin-on
• 1 bunch Fresh Asparagus
• 1.5 cups Cherry Tomatoes
• 3 tbsp Extra Virgin Olive Oil
• 1/4 cup Fresh Parsley
• 2 tbsp Fresh Dill
• 1 tbsp Fresh Chives
• 1 Lemon 1 Lemon
• 2 cloves Garlic
• 1/2 tsp Black Pepper
• 1/4 tsp Red Pepper Flakes

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
2. In a small bowl, combine the chopped parsley, dill, chives, lemon zest, minced garlic, black pepper, and red pepper flakes (if using). Mix well to create the herb crust.
3. In a large bowl, toss the trimmed asparagus and cherry tomatoes with 1 tablespoon of olive oil. Spread them evenly on the prepared baking sheet.
4. Pat the salmon fillets dry with paper towels. Heat the remaining 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, carefully place the salmon fillets skin-side down.
5. Sear the salmon for 3-4 minutes until the skin is crispy and golden brown. Gently flip the salmon fillets.
6. Immediately after flipping, generously press the herb mixture onto the flesh-side of each salmon fillet. Transfer the skillet to the preheated oven alongside the baking sheet with vegetables.
7. Roast for 10-15 minutes, or until the salmon is cooked through to your desired doneness (internal temperature reaches 145°F/63°C) and the vegetables are tender-crisp and the tomatoes have just begun to burst.
8. Remove from oven. Squeeze the juice from half a lemon over the salmon and vegetables before serving immediately.

Nutrition (per serving)