1 pound asparagus trimmed
1/4 cup olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
3 lemons, thinly sliced
1/4 cup chopped fresh rosemary leaves
Rosemary sprigs(optional)
1. Preheat oven to 400 degrees.
2. Place salmon and asparagus on a large baking pan coated with nonstick baking spray.
3. Drizzle with olive oil and season with salt and pepper, top with lemon slices and chopped rosemary.
4. Roast salmon for ten to twelve minutes or until fish is flakes and asparagus is tender.
5. Garnish with fresh rosemary sprigs if desired.
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