1 lb wild caught salmon, portioned or whole filet
1 lb baby potatoes, cut into quarters
1 lb asparagus, ends trimmed
1 lemon, juiced
2 tbsp. Avocado oil
1 tsp. Smoked paprika
¼ tsp. Ground black pepper
½ tsp. Garlic powder
½ tsp. salt
2 tbsp. Freshly chopped parsley
Lemon wedges, optional
Preheat the oven to 425 degrees and line a baking sheet with parchment paper and set aside.
In a small bowl, add lemon juice, oil, and all seasonings and whisk together until incorporated.
Place the salmon in a shallow dish and add half the marinade to the salmon. Use your hands to coat the salmon well. Cover, and refrigerate.
Place the quartered potatoes onto the baking sheet and add a drizzle of the leftover marinade into the potatoes. Toss to coat them. Place into the oven to cook for about 15 minutes. After 15 minutes, move the potatoes onto one side or in the middle of the baking sheet and add on the asparagus. On the other side, add the marinated salmon to the baking pan and use all leftover marinade for the asparagus. Toss to coat, and place the baking sheet back into the oven for 15-20 minutes depending on how cooked you like your salmon.
Sprinkle parsley on top of the salmon and veggies and serve with additional lemon slices and salt and pepper if desired!