3 tablespoons Brummel and Brown Organic Spread, divided
1 lb broccolini, ends trimmed
1/2 red onion, trimmed, peeled and cut into wedges (be sure to leave some of root end in tact)
1 lemon, thinly sliced
1 Whole Side of Salmon, skin on, pin bones removed (about 3-4 lbs)
1 tbsp smoked paprika
Salt and freshly ground black pepper, to taste
Crushed red pepper flakes, to taste (optional)
1 pint cherry tomatoes
Optional Garnish: Fresh Lemon Juice, Snipped Chives
Preheat oven to 425˚F. Add Brummel and Brown Organic Spread to a small saucepan and melt
Scatter boccolini, red onion and sliced lemon on a rimmed baking sheet and drizzle with half of the melted Brummel and Brown Organic Spread and season with salt and pepper. Roast in the oven for about 10 minutes.
Meanwhile, combine the smoked paprika, salt, pepper and red pepper flakes in a small bowl. Season the salmon generously with the spice rub. Remove the sheet pan from the oven and clear a spot for the salmon.
Add salmon and the tomatoes to the sheet pan and drizzle with the remaining Brummel and Brown Organic Spread. Roast for about 12-15 minutes, or until broccolini is tender (but still has a slight crunch) and the salmon is cooked to your liking. Note: Total cook time will depend on the thickness of salmon, based on the thickest part of the fillet.
When salmon is cooked, remove pan from oven. Add fresh lemon juice and chives (if desired) and serve!