Ingredients:

  • 4 center-cut salmon fillets (6 oz / 170g each), skin-on
  • 2 tbsp extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh dill, chopped
  • 1 tsp smoked paprika
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper
  • 1 lb asparagus, woody ends trimmed
  • 1 cup cherry tomatoes, halved
  • 1 whole lemon, half sliced and half juiced
  • 1 tbsp avocado oil
  • 0.25 cup feta cheese, crumbled

Instructions:

  1. Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper to prevent sticking.
  2. Pat the salmon fillets bone-dry with paper towels to ensure a crispy exterior. In a small bowl, whisk together the olive oil, minced garlic, dill, paprika, salt, and pepper.
  3. Place the salmon fillets in the center of the sheet pan. Arrange the asparagus and halved cherry tomatoes around the edges. Brush the garlic-herb paste generously over each fillet. Toss the vegetables in avocado oil and a pinch of salt directly on the pan.
  4. Roast for 10–12 minutes. Check for an internal temperature of 125°F (52°C) for medium-rare or 135°F (57°C) for medium. The salmon should be opaque and flake easily.
  5. Remove from oven. Immediately squeeze the remaining lemon juice over the fish and vegetables. Garnish with feta crumbles and lemon rounds before serving.