Roasted Garlic-Lemon Salmon with Asparagus and Blistered Tomatoes

Ingredients

• 450 g salmon fillets, boneless, skinless, cut into 3 portions
• 350 g asparagus, woody ends snapped off
• 200 g cherry tomatoes, whole for roasting
• 2 tbsp olive oil
• 2 cloves garlic, finely grated
• 1 tsp lemon zest
• 1 tbsp lemon juice
• ½ tsp salt
• 3 cups cooked jasmine rice, warm, for serving

Method

1. Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2. Arrange the trimmed asparagus and cherry tomatoes on the baking sheet. Drizzle with 1 tablespoon of olive oil, sprinkle with half the salt, and toss to coat evenly.
3. In a small bowl, stir together the remaining 1 tablespoon olive oil, grated garlic, lemon zest, lemon juice, and remaining salt.
4. Nestle the salmon fillets between the vegetables on the baking sheet and spoon the garlic-lemon mixture over the top of each piece.
5. Roast until the salmon is tender and flakes readily and the tomatoes have blistered, about 12 to 14 minutes.13 min timer
6. Divide the warm jasmine rice among plates and top with roasted salmon, tender asparagus, and blistered tomatoes.