Preheat the oven to 375°F (190°C).

In a bowl, combine lemon zest, lemon juice, extra virgin olive oil, dijon mustard, minced garlic, kosher salt, and black pepper to create a marinade.

Place the salmon fillets on a baking tray and brush them with the marinade.

Arrange the asparagus and cherry tomatoes around the salmon on the baking tray.

Drizzle the vegetables with extra virgin olive oil, and season with salt and pepper.

Spray with olive oil spray as needed.

Bake in the oven for 11 minutes or until the salmon is cooked through and flaky.

Serve with finely grated Parmesan, lemon wedges or slices, and chopped parsley, if desired.

Accompany with crusty bread or toast.