Mediterranean Baked Salmon with Asparagus

Prep the Oven and Ingredients

1. Preheat your oven to 200°C (400°F).
2. Line a large baking sheet (or two, if needed to prevent crowding) with parchment paper for easy cleanup.
3. Wash the asparagus and snap off the woody bottom ends. Rinse the cherry tomatoes.

Assemble the Sheet Pan

1. Place the four salmon fillets skin-side down in the center of the prepared baking sheet.
2. Arrange the asparagus and cherry tomatoes in a single layer around the salmon.
3. Scatter the halved Kalamata olives and minced garlic over the vegetables and the salmon.

Season and Dress

1. Drizzle the olive oil and the juice of one lemon evenly over the salmon and vegetables.
2. Sprinkle everything with the dried oregano, salt, and freshly ground black pepper.
3. Lay the lemon slices on top of the salmon fillets and evenly scatter the crumbled feta cheese over the entire tray.

Bake and Serve

1. Bake in the preheated oven for 12 to 15 minutes, until the salmon flakes easily with a fork and the asparagus is tender-crisp.
2. Divide the salmon, asparagus, and tomatoes among four plates, spooning any flavorful juices left on the tray over the top.