INGREDIENTS
4 wild salmon fillets, skin-on;
2 cloves garlic, minced;
1/2 tsp sea salt;
1/2 tsp freshly ground black pepper;
1/2 tsp paprika;
1 tsp lemon zest;
1 tsp fresh lemon juice;
1 tbsp olive oil;
1 bunch asparagus;
1 tbsp olive oil;
1/4 tsp sea salt;
1/4 tsp garlic powder;
Freshly ground black pepper to taste;
1/2 tsp fresh lemon juice;
1/2 cup cherry tomatoes, quartered;
2 cloves garlic, minced;
1 tsp lemon zest;
1 tsp fresh lemon juice;
2 tbsp olive oil;
1/4 tsp sea salt;
Freshly cracked black pepper to taste;
1/4 cup fresh oregano, chopped;