How to Make Ultimate Fridge Cleanout Pan Roasted Salmon with Tomato, Artichoke Hearts & Roasted Veg

Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, fridge cleanout pan roasted salmon with tomato, artichoke hearts & roasted veg. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

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To get started with this particular recipe, we have to prepare a few ingredients. You can cook 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. Take For the salmon:
2. Make ready salmon fillet
3. Get kosher salt
4. Make ready onion powder
5. Make ready mayonnaise
6. Get zest of half a lemon
7. Take garlic, grated
8. Get lemon juice (About 1/2 a lemon. Use the other half for slices.)
9. Take dried herbs of choice (I used basil and dill.)
10. Take thin slices lemon
11. Take small Roma or Beefsteak tomato cut into 5 or 6 slices
12. Take marinated artichoke hearts
13. Take For the veg:
14. Prepare asparagus spears, woody end of stem snapped off or peeled
15. Prepare yellow squash cut into 8 equal vertical strips
16. Make ready olive oil
17. Prepare 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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