Ingredients:

  • 1 lb baby potatoes, halved or quartered
  • 2 tbsp avocado oil
  • 1 tsp garlic powder
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 4 6 oz salmon fillets, skin-on
  • 1 bunch asparagus, woody ends trimmed
  • 1 cup cherry tomatoes
  • 2 tbsp olive oil
  • 1 lemon, thinly sliced into rounds
  • 1 tsp dried oregano
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Preheat oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. In a mixing bowl, toss baby potatoes with avocado oil, garlic powder, salt, and pepper. Spread in a single layer on the pan and roast for 12-15 minutes until golden.
  3. Remove pan from oven and push roasted potatoes to the edges. Add asparagus and cherry tomatoes to the center, drizzle with 1 tbsp olive oil, and sprinkle with oregano.
  4. Pat salmon fillets dry with a paper towel and place them into the vegetable nests on the pan.
  5. Drizzle salmon with the remaining 1 tbsp olive oil and season with salt and pepper.
  6. Top fillets with lemon slices and return to the oven to roast until salmon is cooked through.
  7. Finish the dish by drizzling with fresh lemon juice and garnishing with chopped fresh parsley.