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

Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, fridge cleanout pan roasted salmon with tomato, artichoke hearts & roasted veg. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Fridge Cleanout Pan Roasted Salmon with Tomato, Artichoke Hearts & Roasted Veg is one of the most popular of current trending meals on earth. It’s simple, it is quick, it tastes yummy. It is appreciated by millions daily. They are nice and they look wonderful. Fridge Cleanout Pan Roasted Salmon with Tomato, Artichoke Hearts & Roasted Veg is something that I’ve loved my whole life.

To get started with this particular recipe, we have to first prepare a few components. You can cook 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. Prepare For the salmon:
2. Prepare 2 pound salmon fillet
3. Make ready 1.5 teaspoons kosher salt
4. Prepare 1 teaspoon onion powder
5. Prepare 1 Tablespoon mayonnaise
6. Make ready zest of half a lemon
7. Get 1/2 clove garlic, grated
8. Get 2 Tablespoons lemon juice (About 1/2 a lemon. Use the other half for slices.)
9. Take 1 teaspoon dried herbs of choice (I used basil and dill.)
10. Get 4-5 thin slices lemon
11. Make ready 1 small Roma or Beefsteak tomato cut into 5 or 6 slices
12. Make ready 8 pieces marinated artichoke hearts
13. Get 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. Make ready 1 Tablespoon olive oil
17. Get 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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