Fridge Cleanout Pan Roasted Salmon with Tomato, Artichoke Hearts & Roasted Veg
Fridge Cleanout Pan Roasted Salmon with Tomato, Artichoke Hearts & Roasted Veg

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, fridge cleanout pan roasted salmon with tomato, artichoke hearts & roasted veg. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

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To begin with this particular recipe, we must prepare a few ingredients. You can cook fridge cleanout pan roasted salmon with tomato, artichoke hearts & roasted veg using 17 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Fridge Cleanout Pan Roasted Salmon with Tomato, Artichoke Hearts & Roasted Veg:
  1. Prepare For the salmon:
  2. Prepare salmon fillet
  3. Prepare kosher salt
  4. Get onion powder
  5. Prepare mayonnaise
  6. Make ready zest of half a lemon
  7. Make ready garlic, grated
  8. Prepare lemon juice (About 1/2 a lemon. Use the other half for slices.)
  9. Get dried herbs of choice (I used basil and dill.)
  10. Take thin slices lemon
  11. Make ready small Roma or Beefsteak tomato cut into 5 or 6 slices
  12. Take marinated artichoke hearts
  13. Get For the veg:
  14. Make ready asparagus spears, woody end of stem snapped off or peeled
  15. Make ready yellow squash cut into 8 equal vertical strips
  16. Prepare olive oil
  17. Take kosher salt
Instructions to make Fridge Cleanout Pan Roasted Salmon with Tomato, Artichoke Hearts & Roasted Veg:
  1. Preheat oven to 435F. On a sheet pan, season salmon with salt and onion powder, making sure to salt more on the thicker sections and less on the thinner ones.
  2. Put a Tablespoon of mayo on center of the fillet and grate lemon zest and garlic right on top. Add lemon juice to the mix.
  3. Take a knife and mix up the mayo mixture then spread evenly on the fillet. Place lemon slices on salmon.
  4. Sprinkle dried herbs and place tomato slices and artichoke hearts atop the fillet.
  5. In a large mixing bowl, toss asparagus and squash with olive oil and 1/4 teaspoon kosher salt then arrange the spears around the salmon fillet.
  6. Roast in oven for 20 to 24 minutes and enjoy!

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