One Pan Salmon, Asparagus & Tomato Bake with Creamy Lemon Butter Sauce

• 6 (4 oz.) skinless salmon fillet portions
• 1 lb. asparagus spears, ends trimmed
• 1 pint large cherry tomatoes, vine-on
• 2 Tbsp olive oil, divided
• ¼ tsp garlic powder
• Salt
• Pepper
• Salmon Seasoning Butter:
• 6 Tbsp softened butter
• 2 Tbsp finely chopped Italian parsley
• 1 1/2 Tbsp lemon juice
• Zest of 1 large lemon
• 2 cloves garlic, finely minced
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 tsp dried thyme
• Lemon Butter Sauce:
• 1/4 cup white wine or chicken broth
• 1 1/2 Tbsp finely chopped Italian parsley
• 1 Tbsp lemon juice
• 1 clove garlic, finely minced
• 1/4 cup heavy cream
• 1 tsp Dijon mustard
• 2 Tbsp butter, cut into small cubes
• 1/4 tsp salt
• 1/4 tsp pepper
• Pinch of cayenne pepper

Preheat oven to 400°F. Place oven rack in center of oven. Line Extra-Large Oven Crisp Baking Tray with foil and lightly oil rack. Combine all ingredients for Salmon Seasoning Butter in a small bowl and set aside.

In large bowl, toss asparagus spears with 1 Tbsp olive oil, and salt and pepper to taste. In another medium bowl, toss tomatoes with 1 Tbsp olive oil, 1/4 tsp. garlic powder and salt and pepper to taste. Pat salmon dry and top each portion with 1 Tbsp Salmon Seasoning Butter. Arrange salmon, asparagus and tomatoes on baking tray. Bake for 15-20 minutes or until salmon is desired doneness.

Prepare Lemon Butter Sauce while salmon is baking. Add wine or chicken broth, parsley, lemon juice and garlic to small saucepan. Bring to a boil and boil for about 1-2 minutes until mixture is reduced slightly. Reduce heat and whisk in heavy cream and mustard. Remove from heat and whisk in butter. Add salt, pepper and cayenne. When ready to serve salmon and veggies, drizzle lemon butter sauce over asparagus.