Herb Crusted Salmon with Lemon Roasted Vegetables

• Vegetables:
• 3-4 cups red potatoes, quartered
• 1 bunch asparagus
• 1/4-1/2 red onion, thinly sliced
• 2 Tbsp Olive Oil
• Juice of half of lemon, more to taste
• 1 Tbsp Italian seasoning
• Salt and pepper, about 1 tsp each to taste
• Salmon:
• 2 lbs salmon filet, sliced into individual pieces
• Olive Oil
• Italian Seasoning
• Salt and Pepper
• 1 lemon, sliced thin

Vegetables:
Preheat oven to 400° F. First, quarter red potatoes and steam them for about 5-8 minutes on the stovetop. While potatoes are steaming, chop the remaining vegetables and combine in a large bowl. When potatoes are down steaming, add to the bowl of vegetables and combine 2 Tbsp olive oil, lemon juice, and herbs. Mix until thoroughly combined.
Salmon:
Slice whole salmon into smaller fillets and spread around Baker’s Half Sheet. Lightly brush each fillet with olive oil and sprinkle Italian seasoning, salt and pepper (enough to cover each fillet but amount depends on preference).
Spread prepared vegetables on pan with salmon fillets. Cut 1 lemon into thin slices and place throughout the pan. Bake for 15-20 minutes or until salmon is fully cooked. Vegetables should be tender and potatoes crisp. Serve immediately.