# What you'll need:
→ Seafood
01 - 4 salmon fillets (approximately 5.3 oz each), skin-on or skinless
→ Vegetables
02 - 1 bunch (14 oz) asparagus, woody ends trimmed
03 - 1 small red onion, sliced (optional)
→ Marinade & Seasonings
04 - 3 tablespoons olive oil
05 - 3 cloves garlic, minced
06 - 1 lemon, zested and juiced (keep zest and juice separate)
07 - 1 teaspoon sea salt
08 - ½ teaspoon freshly ground black pepper
09 - ½ teaspoon dried oregano
→ Garnish
10 - Lemon wedges
11 - Fresh parsley, chopped
# How to make it:
01 - Preheat the oven to 400°F. Line a large baking sheet with parchment paper or lightly oil it.
02 - In a small bowl, whisk together olive oil, minced garlic, lemon zest, half the lemon juice, sea salt, black pepper, and dried oregano.
03 - Place asparagus and red onion (if using) on one side of the baking sheet. Drizzle with half of the marinade and toss gently to coat evenly.
04 - Position salmon fillets skin-side down on the opposite side of the baking sheet. Brush each fillet with the remaining marinade.
05 - Roast in the preheated oven for 15 to 18 minutes, or until salmon flakes easily with a fork and asparagus is tender.
06 - Squeeze the remaining lemon juice over salmon and asparagus. Garnish with chopped parsley and serve with lemon wedges.
