Easiest Way to Make Award-winning Fridge Cleanout Pan Roasted Salmon with Tomato, Artichoke Hearts & Roasted Veg

Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, fridge cleanout pan roasted salmon with tomato, artichoke hearts & roasted veg. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

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 enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. Fridge Cleanout Pan Roasted Salmon with Tomato, Artichoke Hearts & Roasted Veg is something that I’ve loved my entire life. They’re fine and they look fantastic.

To begin with this recipe, we must first 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. Make ready For the salmon:
2. Get 2 pound salmon fillet
3. Get 1.5 teaspoons kosher salt
4. Take 1 teaspoon onion powder
5. Make ready 1 Tablespoon mayonnaise
6. Take zest of half a lemon
7. Prepare 1/2 clove garlic, grated
8. Prepare 2 Tablespoons lemon juice (About 1/2 a lemon. Use the other half for slices.)
9. Prepare 1 teaspoon dried herbs of choice (I used basil and dill.)
10. Make ready 4-5 thin slices lemon
11. Get 1 small Roma or Beefsteak tomato cut into 5 or 6 slices
12. Prepare 8 pieces marinated artichoke hearts
13. Make ready For the veg:
14. Take 1/2 pound asparagus spears, woody end of stem snapped off or peeled
15. Make ready 1 yellow squash cut into 8 equal vertical strips
16. Take 1 Tablespoon olive oil
17. Prepare 1/4 teaspoon kosher salt

Steps 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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