Lemon Herb Baked Salmon with Asparagus

1.Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper for easy cleanup.

2.In a medium bowl, toss the trimmed asparagus with 1 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/8 teaspoon of pepper. Spread the asparagus in a single layer on one side of the prepared baking sheet.

3.Pat the salmon fillets dry with paper towels. Place them on the other side of the baking sheet.

4.In a small bowl, combine the remaining 1 tablespoon of olive oil, minced garlic, fresh lemon juice, chopped parsley, dried thyme, and dried oregano. Mix well to create the herb topping.

5.Spoon the herb mixture evenly over the top of each salmon fillet. Season the salmon lightly with the remaining 1/4 teaspoon of salt and 1/8 teaspoon of pepper.

6.Arrange half of the thin lemon slices directly on top of the herb mixture on the salmon fillets. Place the remaining lemon slices around the asparagus on the baking sheet.

7.Bake for 12 to 15 minutes, or until the salmon is opaque and flakes easily with a fork, and the asparagus is tender-crisp.

8.Serve immediately, ensuring each plate gets a piece of salmon and a generous portion of the roasted asparagus.