Ingredients:

  • 4 salmon fillets, 6 oz each
  • 1 lb baby potatoes, halved
  • 1 bunch (10 oz) asparagus, woody ends trimmed
  • 2 cups broccoli florets
  • 2 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 3 tbsp unsalted butter, melted
  • 3 cloves garlic, minced
  • 1 tbsp fresh lemon juice
  • 1 tsp dried oregano

Instructions:

  1. Preheat the oven to 400°F (200°C). Line a large rimmed sheet pan with parchment paper.
  2. Toss the halved baby potatoes with 1 tbsp of olive oil, salt, and pepper directly on the pan. Spread in a single layer and roast for 10-12 minutes until edges are pale gold. Note: This head start is the key to success.
  3. Remove the pan from the oven and move the roasted potatoes to the outer edges of the tray.
  4. Place the salmon fillets in the center of the pan and surround them with the broccoli florets and trimmed asparagus.
  5. In a small bowl, whisk together melted butter, minced garlic, lemon juice, and dried oregano. Drizzle the mixture evenly over the salmon and vegetables. Note: Ensure the salmon is well coated to prevent drying.
  6. Return the pan to the oven and roast for 8-12 minutes until the salmon is opaque and flakes easily with a fork.
  7. Switch the oven to Broil for the final 2 minutes until the glaze bubbles and browns. Note: Watch it closely so the garlic doesn't burn.
  8. Let the pan rest for 5 minutes before serving. Note: This allows juices to redistribute in the fish.