Preheat your oven to 425˚F.
Place your salmon filet on a parchment-lined baking sheet and surround with the asparagus or broccolini and tomatoes.
Drizzle everything with oil, rubbing it over the surface of the salmon, and tossing the veggies around to lightly coat.
Sprinkle with salt and pepper and roast for 10-12 minutes, until the edge of the fish flakes with a fork but the middle is still moist.
The veggies should be tender-crisp; serve them alongside the salmon.