Ingredients:

  • 1 pound (450g) salmon fillet
  • 1 pound (450g) asparagus, trimmed
  • 1 red bell pepper, cored, seeded and sliced
  • 1/2 red onion, thinly sliced
  • 2 tablespoons (30ml) olive oil
  • 2 tablespoons (30ml) lemon juice
  • 1 tablespoon (15ml) Dijon mustard
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Lemon wedges, for serving (optional)
  • Fresh parsley or dill, chopped for garnish (optional)

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Prepare vegetables, trimming asparagus, slicing bell pepper, and slicing red onion.
  3. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, oregano, thyme, salt, and pepper.
  4. Line baking sheet with parchment paper. Arrange asparagus, red pepper and red onion on baking sheet. Drizzle half of the lemon-herb dressing over the vegetables and toss to coat.
  5. Place salmon fillet on the baking sheet among the vegetables. Drizzle the remaining dressing over the salmon.
  6. Bake for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork and the vegetables are tender. Salmon internal temperature should reach 145°F (63°C).
  7. Garnish with fresh parsley or dill (if using). Serve immediately with lemon wedges, if desired.