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We hope you got insight from reading it, now let’s go back to fridge cleanout pan roasted salmon with tomato, artichoke hearts & roasted veg recipe. You can cook fridge cleanout pan roasted salmon with tomato, artichoke hearts & roasted veg using 17 ingredients and 6 steps. Here is how you do it.
The ingredients needed to make Fridge Cleanout Pan Roasted Salmon with Tomato, Artichoke Hearts & Roasted Veg:
- Provide For the salmon:
- Use 2 pound salmon fillet
- Prepare 1.5 teaspoons kosher salt
- Prepare 1 teaspoon onion powder
- Prepare 1 Tablespoon mayonnaise
- You need zest of half a lemon
- You need 1/2 clove garlic, grated
- Provide 2 Tablespoons lemon juice (About 1/2 a lemon. Use the other half for slices.)
- You need 1 teaspoon dried herbs of choice (I used basil and dill.)
- Use 4-5 thin slices lemon
- You need 1 small Roma or Beefsteak tomato cut into 5 or 6 slices
- Take 8 pieces marinated artichoke hearts
- Prepare For the veg:
- Use 1/2 pound asparagus spears, woody end of stem snapped off or peeled
- Prepare 1 yellow squash cut into 8 equal vertical strips
- You need 1 Tablespoon olive oil
- Provide 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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