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

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

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You can have Fridge Cleanout Pan Roasted Salmon with Tomato, Artichoke Hearts & Roasted Veg using 17 ingredients or scant. Here is how you achieve it.

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

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

These recipes cook in about 60 minutes from embark to finish, and 6 moves. Get ready to keep up these recipes to get you thru a lively back-to-school tide!. Here guides how you achieve that.

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

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!.