Hi, I’m Jane. Today, I’m gonna show you how to make fridge cleanout pan roasted salmon with tomato, artichoke hearts & roasted veg recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I will make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Fridge Cleanout Pan Roasted Salmon with Tomato, Artichoke Hearts & Roasted Veg Recipe
Fridge Cleanout Pan Roasted Salmon with Tomato, Artichoke Hearts & Roasted Veg is one of the most well liked of recent trending foods in the world. It is easy, it is quick, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look fantastic. Fridge Cleanout Pan Roasted Salmon with Tomato, Artichoke Hearts & Roasted Veg is something that I have loved my entire life.
To get started with this particular recipe, we have to prepare a few components. You can have fridge cleanout pan roasted salmon with tomato, artichoke hearts & roasted veg using 17 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Fridge Cleanout Pan Roasted Salmon with Tomato, Artichoke Hearts & Roasted Veg:
- Get For the salmon:
- Prepare 2 pound salmon fillet
- Take 1.5 teaspoons kosher salt
- Make ready 1 teaspoon onion powder
- Get 1 Tablespoon mayonnaise
- Take zest of half a lemon
- Make ready 1/2 clove garlic, grated
- Take 2 Tablespoons lemon juice (About 1/2 a lemon. Use the other half for slices.)
- Make ready 1 teaspoon dried herbs of choice (I used basil and dill.)
- Take 4-5 thin slices lemon
- Make ready 1 small Roma or Beefsteak tomato cut into 5 or 6 slices
- Take 8 pieces marinated artichoke hearts
- Make ready For the veg:
- Make ready 1/2 pound asparagus spears, woody end of stem snapped off or peeled
- Prepare 1 yellow squash cut into 8 equal vertical strips
- Take 1 Tablespoon olive oil
- Prepare 1/4 teaspoon kosher salt
Instructions to make Fridge Cleanout Pan Roasted Salmon with Tomato, Artichoke Hearts & Roasted Veg:
- 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.
- 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.
- Take a knife and mix up the mayo mixture then spread evenly on the fillet. Place lemon slices on salmon.
- Sprinkle dried herbs and place tomato slices and artichoke hearts atop the fillet.
- 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.
- Roast in oven for 20 to 24 minutes and enjoy!
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