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

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, fridge cleanout pan roasted salmon with tomato, artichoke hearts & roasted veg. One of my favorites food recipes. This time, I’m gonna make it a 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 current trending meals on earth. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. Fridge Cleanout Pan Roasted Salmon with Tomato, Artichoke Hearts & Roasted Veg is something that I have 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 have 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. Get kosher salt
4. Take onion powder
5. Make ready mayonnaise
6. Make ready zest of half a lemon
7. Take garlic, grated
8. Take lemon juice (About 1/2 a lemon. Use the other half for slices.)
9. Prepare dried herbs of choice (I used basil and dill.)
10. Get thin slices lemon
11. Take small Roma or Beefsteak tomato cut into 5 or 6 slices
12. Take marinated artichoke hearts
13. Make ready For the veg:
14. Take asparagus spears, woody end of stem snapped off or peeled
15. Prepare 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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