Simple Way to Prepare Favorite Fridge Cleanout Pan Roasted Salmon with Tomato, Artichoke Hearts & Roasted Veg

Hey everyone, it’s Jim, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, fridge cleanout pan roasted salmon with tomato, artichoke hearts & roasted veg. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

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To begin with this recipe, we have to first prepare a few components. You can have fridge cleanout pan roasted salmon with tomato, artichoke hearts & roasted veg using 17 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Fridge Cleanout Pan Roasted Salmon with Tomato, Artichoke Hearts & Roasted Veg:

1. Get For the salmon:
2. Make ready 2 pound salmon fillet
3. Get 1.5 teaspoons kosher salt
4. Prepare 1 teaspoon onion powder
5. Get 1 Tablespoon mayonnaise
6. Take zest of half a lemon
7. Make ready 1/2 clove garlic, grated
8. Take 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. Take 4-5 thin slices lemon
11. Prepare 1 small Roma or Beefsteak tomato cut into 5 or 6 slices
12. Take 8 pieces marinated artichoke hearts
13. Prepare For the veg:
14. Prepare 1/2 pound asparagus spears, woody end of stem snapped off or peeled
15. Take 1 yellow squash cut into 8 equal vertical strips
16. Make ready 1 Tablespoon olive oil
17. Prepare 1/4 teaspoon 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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