Zesty Salmon with Lemon, Garlic, and Roasted Veggies
Zesty salmon fillets with roasted asparagus, tomatoes, and potatoes in a lemon garlic marinade make for an easy, vibrant dinner.
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Cooking tools:
- Oven
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Baking sheet
- Fork
Ingredients
- 4 salmon fillets, approximately 170 g each
- 2 cups (about 250 g) asparagus, trimmed
- 1 cup (150 g) cherry tomatoes, halved
- 1 cup (175 g) baby potatoes, halved
- Juice and slices of 1 lemon
- 4 cloves garlic, minced
- 3 tablespoons (45 ml) olive oil
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
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