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

You can cook Fridge Cleanout Pan Roasted Salmon with Tomato, Artichoke Hearts & Roasted Veg using 17 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Fridge Cleanout Pan Roasted Salmon with Tomato, Artichoke Hearts & Roasted Veg
  1. It’s of For the salmon:.
  2. It’s of salmon fillet.
  3. You need of kosher salt.
  4. You need of onion powder.
  5. Prepare of mayonnaise.
  6. Prepare of zest of half a lemon.
  7. Prepare of garlic, grated.
  8. It’s of lemon juice (About 1/2 a lemon. Use the other half for slices.).
  9. Prepare of dried herbs of choice (I used basil and dill.).
  10. You need of thin slices lemon.
  11. You need of small Roma or Beefsteak tomato cut into 5 or 6 slices.
  12. Prepare of marinated artichoke hearts.
  13. You need of For the veg:.
  14. Prepare of asparagus spears, woody end of stem snapped off or peeled.
  15. Prepare of yellow squash cut into 8 equal vertical strips.
  16. You need of olive oil.
  17. Prepare of kosher salt.
Fridge Cleanout Pan Roasted Salmon with Tomato, Artichoke Hearts & Roasted Veg instructions

  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!.