Step-by-Step Guide to Make Speedy Fridge Cleanout Pan Roasted Salmon with Tomato, Artichoke Hearts & Roasted Veg
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We hope you got benefit from reading it, now let's go back to fridge cleanout pan roasted salmon with tomato, artichoke hearts & roasted veg recipe. To make fridge cleanout pan roasted salmon with tomato, artichoke hearts & roasted veg you only need 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:
- Use of For the salmon:.
- Use of salmon fillet.
- Provide of kosher salt.
- You need of onion powder.
- Provide of mayonnaise.
- Prepare of zest of half a lemon.
- Get of garlic, grated.
- You need of lemon juice (About 1/2 a lemon. Use the other half for slices.).
- Use of dried herbs of choice (I used basil and dill.).
- Take of thin slices lemon.
- Get of small Roma or Beefsteak tomato cut into 5 or 6 slices.
- Provide of marinated artichoke hearts.
- Provide of For the veg:.
- Get of asparagus spears, woody end of stem snapped off or peeled.
- Take of yellow squash cut into 8 equal vertical strips.
- Provide of olive oil.
- Get of kosher salt.
Steps to make Fridge Cleanout Pan Roasted Salmon with Tomato, Artichoke Hearts & Roasted Veg:
- 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..
- 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..
- Take a knife and mix up the mayo mixture then spread evenly on the fillet. Place lemon slices on salmon..
- Sprinkle dried herbs and place tomato slices and artichoke hearts atop the fillet..
- 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..
- Roast in oven for 20 to 24 minutes and enjoy!.
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