This exquisitely roasted salmon dish will whisk your tastebuds to the French Riviera!

Chef Charles Webb’s recipe allows the Herbs of Provence – that magical mixture of basil, fennel, marjoram, parsley, rosemary, tarragon, and thyme – to truly elevate the salmon.

Pair the fish with zesty asparagus and cherry tomatoes for a vibrant, anti-inflammatory dish that will become an instant favorite in your home.

INGREDIENTS

  • ½ teaspoon kosher salt

  • ¼ teaspoon pepper

  • 5 tablespoons extra virgin olive oil, divided

  • 2 teaspoons Herbs of Provence seasoning

  • 4 Verlasso salmon fillets (5 oz. each)

  • 1 pound asparagus

  • 1 cup cherry tomatoes

  • ½ teaspoon sea salt

  • 3 teaspoons Trio of Zest (1 teaspoon of lime zest, 1 teaspoon of lemon zest, and 1 teaspoon of orange zest)

DIRECTIONS

  1. Preheat oven to 375 degrees F.

  2. In a medium bowl, add 3 tablespoons of olive oil, salt and pepper, and Herbs of Provence, and whisk together.

  3. Place salmon fillets into the mix, covering skin and flesh. Let sit for at least 15 minutes in the refrigerator.

  4. Transfer to a parchment paper covered baking sheet.

  5. Trim asparagus, removing woody ends. On the same baking sheet as the salmon, add the asparagus and cherry tomatoes. Drizzle with 1 tablespoon of olive oil and sprinkle with kosher salt. Roast for 18 minutes.

  6. Assemble asparagus on the plate with the cherry tomatoes on side. Dust the trio of zests on top of the asparagus. Lay the baked salmon on top of the asparagus, sprinkling with a pinch of sea salt and lastly, a drizzle of olive oil.