Fridge Cleanout Pan Roasted Salmon with Tomato, Artichoke Hearts & Roasted Veg - Easy to do and Very moist even after warming up leftovers the next day!. Today I am sharing this Fridge Cleanout Pan Roasted Salmon with Tomato, Artichoke Hearts & Roasted Veg! A quick and easy dinner that is ready in under 20 minutes!
You can cook Fridge Cleanout Pan Roasted Salmon with Tomato, Artichoke Hearts & Roasted Veg with 17 Ingredients and 6 steps. See the following guide!
Ingredients for Fridge Cleanout Pan Roasted Salmon with Tomato, Artichoke Hearts & Roasted Veg:
- For the salmon:.
- 2 pound salmon fillet.
- 1.5 teaspoons kosher salt.
- 1 teaspoon onion powder.
- 1 Tablespoon mayonnaise.
- zest of half a lemon.
- 1/2 clove garlic, grated.
- 2 Tablespoons lemon juice (About 1/2 a lemon. Use the other half for slices.).
- 1 teaspoon dried herbs of choice (I used basil and dill.).
- 4-5 thin slices lemon.
- 1 small Roma or Beefsteak tomato cut into 5 or 6 slices.
- 8 pieces marinated artichoke hearts.
- For the veg:.
- 1/2 pound asparagus spears, woody end of stem snapped off or peeled.
- 1 yellow squash cut into 8 equal vertical strips.
- 1 Tablespoon olive oil.
- 1/4 teaspoon kosher salt.
Step by step how to cook Fridge Cleanout Pan Roasted Salmon with Tomato, Artichoke Hearts & Roasted Veg:
- 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!.