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

Hi everyone, I hope you are having an incredible day. Today, we’re going to prepare a distinctive dish, fridge cleanout pan roasted salmon with tomato, artichoke hearts & roasted veg. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

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To get started with this particular recipe, we have to 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 can achieve it.

The ingredients needed to make Fridge Cleanout Pan Roasted Salmon with Tomato, Artichoke Hearts & Roasted Veg:
  1. For the salmon:
  2. 2 pound salmon fillet
  3. 1.5 teaspoons kosher salt
  4. 1 teaspoon onion powder
  5. 1 Tablespoon mayonnaise
  6. zest of half a lemon
  7. 1/2 clove garlic, grated
  8. 2 Tablespoons lemon juice (About 1/2 a lemon. Use the other half for slices.)
  9. 1 teaspoon dried herbs of choice (I used basil and dill.)
  10. 4-5 thin slices lemon
  11. 1 small Roma or Beefsteak tomato cut into 5 or 6 slices
  12. 8 pieces marinated artichoke hearts
  13. For the veg:
  14. 1/2 pound asparagus spears, woody end of stem snapped off or peeled
  15. 1 yellow squash cut into 8 equal vertical strips
  16. 1 Tablespoon olive oil
  17. 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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