Lemon Salmon with Asparagus and Cherry Tomatoes

Lemon Salmon with Asparagus and Cherry Tomatoes

This Lemon Salmon with Asparagus and Cherry Tomatoes is light and flavorful. Blue Circle Norwegian Salmon fillets are marinated in a tangy mix of Dijon mustard, maple syrup, and lemon, then baked to perfection alongside fresh asparagus and juicy cherry tomatoes.

Ingredients

  • 4 Norwegian Atlantic Salmon – defrosted according to package instructions
  • 1/2 lb asparagus, trimmed
  • 1 pint cherry tomatoes
  • 1 lemon, sliced
  • 2 tbsp finely chopped parsley

For the Marinade:

  • 2 tbsp Dijon mustard
  • 2 tbsp maple syrup
  • 2 tbsp lemon juice
  • 1 tsp lemon zest
  • 3 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp red pepper flakes

Instructions

Preheat to 400°F (200°C). Whisk Dijon mustard, maple syrup, lemon juice, lemon zest, olive oil, salt, black pepper, and red pepper flakes. Place salmon fillets, asparagus, and cherry tomatoes on a baking tray. Spoon marinade over everything. Top salmon with lemon slices and sprinkle parsley. Bake for 12-15 minutes until salmon is cooked through and vegetables are tender. Spoon over any leftover marinade and serve. Enjoy!

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