Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil.
Toss asparagus with 1 tbsp olive oil, half the garlic, ½ tsp salt, and black pepper. Spread in a single layer on one side of the sheet pan.
Pat salmon fillets dry and place skin-side down on the other side of the pan. Rub with remaining olive oil and garlic, then season with remaining salt, oregano, and red pepper flakes. Top each fillet with 2-3 lemon slices.
Roast for 12-15 minutes, until the salmon flakes easily with a fork (about 125-130°F internal for medium) and the asparagus is tender-crisp.
Squeeze fresh lemon juice over the salmon and asparagus right out of the oven, then serve immediately.
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