Ingredients – 4 (6-ounce) skinless salmon fillets, patted dry with paper towels – 1 pint cherry tomatoes, halved if large – 3 tablespoons olive oil, divided – 1/4 cup prepared basil pesto, homemade or store-bought – 1/2 teaspoon kosher salt, plus more for seasoning – 1/4 teaspoon black pepper, freshly ground – 1 lemon, cut into wedges for serving Instructions 1. Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper for easy cleanup. 2. Toss the cherry

Ingredients ·         1 pound large raw shrimp, peeled and deveined with tails on ·         1 bunch fresh asparagus spears, trimmed of woody ends ·         3 tablespoons rich extra virgin olive oil ·         4 cloves aromatic garlic, minced ·         1 juicy lemon, zested and juiced ·         2 tablespoons cold unsalted butter, cubed ·         1 teaspoon coarse kosher salt ·         ½ teaspoon freshly cracked black pepper ·         2 tablespoons chopped fresh parsley leaves I