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Composition Fridge Cleanout Pan Roasted Salmon with Tomato, Artichoke Hearts & Roasted Veg:
- Require For the salmon:
- Give 2 pound of salmon fillet
- Need 1.5 teaspoons for kosher salt
- Provide 1 teaspoon of onion powder
- Give 1 Tablespoon mayonnaise
- You need of zest of half a lemon
- Need 1/2 clove of garlic, grated
- Prepare 2 Tablespoons of lemon juice (About 1/2 a lemon. Use the other half for slices.)
- Make ready 1 teaspoon - dried herbs of choice (I used basil and dill.)
- Take 4-5 thin slices lemon
- Take 1 small Roma or Beefsteak tomato cut into 5 or 6 slices
- Prepare 8 pieces of marinated artichoke hearts
- Require - For the veg:
- Get 1/2 pound - asparagus spears, woody end of stem snapped off or peeled
- Provide 1 for yellow squash cut into 8 equal vertical strips
- Prepare 1 Tablespoon olive oil
- Get 1/4 teaspoon - kosher salt
Fridge Cleanout Pan Roasted Salmon with Tomato, Artichoke Hearts & Roasted Veg how to cook:
- 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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