Baked Lemon-Herb Salmon with Roasted Asparagus

Heat the oven to 400°F and line a large sheet pan with parchment paper.

While the oven heats, wash and dry the asparagus and lemon.

For this step: asparagus, lemon

Trim the woody ends off the asparagus.

Spread the asparagus over one side of the pan. Toss it with some of the olive oil and a little garlic powder, oregano, thyme, salt and black pepper.

For this step: Extra virgin olive oil, Garlic powder, Dried oregano, Dried thyme, Salt, Black pepper

Pat the salmon dry and lay it on the other side of the pan. Season it with a little paprika, onion powder, garlic powder, oregano, thyme, salt and black pepper. Drizzle with the rest of the olive oil, then halve the lemon and squeeze one half over the salmon.

For this step: salmon, Paprika, Onion powder, Garlic powder, Dried oregano, Dried thyme, Salt, Black pepper, Extra virgin olive oil

Once the oven is hot, bake until the salmon flakes easily with a fork and the asparagus is tender with browned tips, 12 to 15 minutes.

Cut the other lemon half into wedges and serve them with the salmon and asparagus.