Dairy-Free Salmon with Roasted Vegetables

Ingredients

• 4 6-oz Salmon fillets
• 2 tablespoons Olive oil
• 1 large Lemon
• about 450 g Asparagus
• 1 pint Cherry tomatoes
• 1 medium Red onion
• 2 cloves Garlic
• 1 teaspoon Dried thyme
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 205°C (200°C).
2. 2Line a baking sheet with parchment paper.
3. 3Prepare your vegetables: trim the tough ends off the about 450 g asparagus, wash the 1 pint cherry tomatoes, and peel and cut the 1 medium red onion into wedges. Peel and mince the 2 cloves garlic.
4. 4In a large bowl, combine the prepared asparagus, cherry tomatoes, and red onion wedges. Add the 2 tablespoons of olive oil, the minced garlic, 1 teaspoon of dried thyme, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss everything together until the vegetables are evenly coated.
5. 5Spread the seasoned vegetables in a single layer on the prepared baking sheet.
6. 6Place the 4 6-oz salmon fillets on top of the vegetables on the baking sheet.
7. 7Cut the 1 large lemon in half and squeeze the juice from both halves over the salmon fillets and the vegetables.
8. 8Bake in the preheated oven for 12-15 minutes. The salmon is done when it flakes easily with a fork and reaches an internal temperature of 63°C. The vegetables should be tender and slightly browned.

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