Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a tasty dish, fridge cleanout pan roasted salmon with tomato, artichoke hearts & roasted veg. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Fridge Cleanout Pan Roasted Salmon with Tomato, Artichoke Hearts & Roasted Veg is one of the most popular of recent trending foods in the world. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look wonderful. Fridge Cleanout Pan Roasted Salmon with Tomato, Artichoke Hearts & Roasted Veg is something which I’ve loved my entire life.

To get started with this particular recipe, we must first prepare a few components. You can have fridge cleanout pan roasted salmon with tomato, artichoke hearts & roasted veg using 17 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Fridge Cleanout Pan Roasted Salmon with Tomato, Artichoke Hearts & Roasted Veg:

1. Make ready For the salmon:
2. Prepare salmon fillet
3. Make ready kosher salt
4. Make ready onion powder
5. Get mayonnaise
6. Make ready zest of half a lemon
7. Get garlic, grated
8. Prepare lemon juice (About 1/2 a lemon. Use the other half for slices.)
9. Make ready dried herbs of choice (I used basil and dill.)
10. Get thin slices lemon
11. Make ready small Roma or Beefsteak tomato cut into 5 or 6 slices
12. Get 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. Get olive oil
17. Get 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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