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Alright, don’t linger, let’s plan this fridge cleanout pan roasted salmon with tomato, artichoke hearts & roasted veg formula with 17 elements which are definitely easy to acquire, and we have to process them at the very least through 6 tips. You should expend a while on this, so the resulting food could be perfect.
Composition - Fridge Cleanout Pan Roasted Salmon with Tomato, Artichoke Hearts & Roasted Veg:
- You need for For the salmon:
- Make ready 2 pound - salmon fillet
- Get 1.5 teaspoons - kosher salt
- You need 1 teaspoon onion powder
- Take 1 Tablespoon - mayonnaise
- Make ready for zest of half a lemon
- Make ready 1/2 clove - garlic, grated
- Make ready 2 Tablespoons of lemon juice (About 1/2 a lemon. Use the other half for slices.)
- Provide 1 teaspoon dried herbs of choice (I used basil and dill.)
- Get 4-5 for thin slices lemon
- You need 1 - small Roma or Beefsteak tomato cut into 5 or 6 slices
- You need 8 pieces marinated artichoke hearts
- Provide for For the veg:
- Make ready 1/2 pound asparagus spears, woody end of stem snapped off or peeled
- Take 1 yellow squash cut into 8 equal vertical strips
- Give 1 Tablespoon olive oil
- Give 1/4 teaspoon for kosher salt
Fridge Cleanout Pan Roasted Salmon with Tomato, Artichoke Hearts & Roasted Veg start cooking:
- 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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