Mediterranean Lemon Herb Salmon with Roasted Vegetables

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.

In a large bowl, combine the trimmed asparagus, halved cherry tomatoes, and red onion wedges. Drizzle with 2 tablespoons of olive oil, 1 tablespoon of lemon juice, 1/2 tablespoon of dried oregano, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Toss gently to coat the vegetables evenly.

Spread the seasoned vegetables in a single layer on one side of the prepared baking sheet.

Pat the salmon fillets dry with paper towels. Place them on the other side of the baking sheet. Drizzle the salmon with the remaining 1 tablespoon of olive oil, 1 tablespoon of lemon juice, 1/2 tablespoon of dried oregano, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper.

Bake for 18-22 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender-crisp. The internal temperature of the salmon should reach 145°F (63°C).

Serve immediately, optionally garnished with fresh parsley or lemon wedges.