A simple fillet of salmon and veggies can be roasted together on one sheet in about 10 minutes; if you make more than you need, the cold, flaked fish and veggies are perfect for packing along with grains like quinoa, barley, wheat berries or farro, or some cold cooked lentils. Try adding a handful of arugula or baby spinach and drizzling it all with tahini dressing.
Sheet-Roasted Salmon, Asparagus and Tomatoes Recipe
1 fillet salmon or steelhead trout
Asparagus spears, tough ends snapped off
Handful of grape or cherry tomatoes
Olive oil, for cooking
Salt and freshly ground black pepper
Preheat oven to 425˚F. Lay salmon on a parchment-lined rimmed baking sheet and
scatter asparagus and tomatoes around it. Drizzle everything with oil, rubbing it all over
the fish and tossing the veggies with your hands to coat well. Sprinkle with salt and pepper.
Roast for 10 minutes, until veggies are just tender and edge of salmon flakes with a fork but the meat is still juicy in the middle. Serves as many as you like.