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

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

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!.

Recipe: Yummy Fridge Cleanout Pan Roasted Salmon with Tomato, Artichoke Hearts & Roasted Veg

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• Author: howtocook

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Ingredients

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

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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!.

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