Preheat oven to 400 degrees F (200 degrees C) and either spray a sheet pan with non stick cooking spray, or line with parchment paper.
Place salmon fillets the prepared sheet pan and brush with olive oil. Season with salt, pepper, and garlic powder.
4 Salmon filets, ¼ teaspoon Garlic powder, ¼ teaspoon Salt, ⅛ teaspoon Black pepper
Toss the trimmed asparagus, whole cherry tomatoes, sliced garlic, and lemon slices with olive oil, salt, and pepper.
1 lb Asparagus spears, 10 oz Cherry tomatoes, 1 Lemon, 2 cloves Garlic, 1 teaspoon Salt, ½ teaspoon Black pepper, 2 tablespoon Olive oil
Arrange asparagus, cherry tomatoes, and lemon slices around the salmon fillets.
Bake sheet pan salmon and veggies in preheated oven for 15-20 minutes, or until salmon is cooked through, asparagus is tender, and tomatoes blistered.
Transfer sheet pan contents to individual plates, or a serving patter and serve immediately while hot.