One Pan Salmon, Asparagus & Tomato Bake with Lemon Butter

Ingredients

• 6 (4 oz.) skinless salmon fillet portions
• 1 lb. asparagus spears, ends trimmed
• 1 pint large cherry tomatoes, vine-on
• 2 Tbsp olive oil, divided
• ¼ tsp garlic powder
• Salt
• Pepper
• Salmon Seasoning Butter:
• 6 Tbsp softened butter
• 2 Tbsp finely chopped Italian parsley
• 1 1/2 Tbsp lemon juice
• Zest of 1 large lemon
• 2 cloves garlic, finely minced
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 tsp dried thyme
• Lemon Butter Sauce:
• 1/4 cup white wine or chicken broth
• 1 1/2 Tbsp finely chopped Italian parsley
• 1 Tbsp lemon juice
• 1 clove garlic, finely minced
• 1/4 cup heavy cream
• 1 tsp Dijon mustard
• 2 Tbsp butter, cut into small cubes
• 1/4 tsp salt
• 1/4 tsp pepper
• Pinch of cayenne pepper