A recipe by Julie Van Rosendaal
Preheat oven to 425˚F. Lay salmon on a parchment-lined rimmed baking sheet and scatter asparagus and tomatoes around it. Drizzle everything with oil, rubbing it all over the fish and tossing the veggies with your hands to coat well. Sprinkle with salt and pepper.
Roast for 10 minutes, or until the veggies are tender-crisp and the edge of salmon flakes with a fork but the meat is still juicy in the middle. (If the asparagus spears are thick, you can take the salmon off the pan and return them to the oven for a few more minutes.) Serves as many as you like.