1 ½ lbs salmon fillet
2 cups cherry or grape tomatoes, cut in half lengthwise
1 bunch asparagus, cut into 2 inch pieces
1 Tbs olive oil
1 Tablespoon Dijon mustard
2 Tbs fresh dill, chopped (or parsley, basil, or mint)
1 lemon, cut into quarters
1 Tbs mint, chopped
2 ounces feta cheese, crumbled (about ½ cup)
- Heat the oven to 400 degrees. On a sheet pan, drizzle the tomatoes and asparagus with 1 tablespoon olive oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper; toss well and move to one side of the pan.
- Slather the salmon fillet with the Dijon mustard. Sprinkle the chopped dill on to the salmon.
- Place the pan into the oven and cook for 20 minutes or until the fish is firm and the vegetables are fork tender.
- Place the fish and vegetables on a serving platter, and sprinkle them with lemon juice. Scatter the feta over the fish, sprinkle the whole dish with mint, salt and pepper, and serve hot.