1. 1. Preheat your oven and prepare the pan: Preheat your oven to 400 F (200 C). Line a large baking sheet with parchment paper for easy cleanup. This prevents sticking and makes transferring the food a breeze.

2. 2. Prepare the vegetables: On the lined baking sheet, toss the trimmed asparagus and cherry tomatoes with 1 tablespoon of olive oil, half of the minced garlic, 1/2 teaspoon of oregano, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Spread them out in a single layer on one side of the baking sheet.

3. 3. Season the salmon fillets: Pat the salmon fillets dry with paper towels. In a small bowl, combine the remaining 1 tablespoon of olive oil, the rest of the minced garlic, 1/2 teaspoon of oregano, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Rub this mixture evenly over the top of each salmon fillet.

4. 4. Arrange the salmon and lemon: Place the seasoned salmon fillets on the other side of the baking sheet, leaving some space between them and the vegetables. Top each salmon fillet with a few thin slices of lemon.

5. 5. Bake to perfection: Transfer the baking sheet to the preheated oven. Bake for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork. The exact cooking time will depend on the thickness of your salmon fillets. The vegetables should be tender-crisp and slightly roasted.

6. 6. Garnish and serve: Carefully remove the baking sheet from the oven. Garnish with fresh chopped parsley, if desired. Serve immediately with extra lemon wedges on the side for squeezing.