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Export 6 ingredients for grocery delivery
Step 1
Grab (or make) some Arugula Pesto. It’ll take just a few minutes!
Step 2
Heat oven to 450°F with the rack in the middle position. In a rimmed baking sheet, toss the asparagus and cherry tomatoes with ½ teaspoon kosher salt, ¼ teaspoon black pepper, and ¼ cup oil. Arrange the vegetables in a single layer.
Step 3
Pat the salmon fillets dry with a paper towel. Place the fillets in the pan and flip them around to coat all sides with the oil.
Step 4
Sprinkle the salmon with salt and pepper on both sides and arrange the fillets skin-side down among the veggies.
Step 5
Grab the lemons and cut into ½ -inch slices. Add the lemon slices to the pan, also flipping them over to coat both sides with oil.
Step 6
Place the pan in the hot oven. Bake for 10-15 minutes, depending on the thickness of the fillets, or until salmon is cooked to your desired doneness. (Personally, I like to take the fillets out when the thickest part of the fish measures 135°F on a meat thermometer.)
Step 7
When the salmon is done, remove the pan from the oven, and dollop the pesto on the salmon and veggies. Squeeze the lemons on everything and dig in!
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