Fridge Cleanout Pan Roasted Salmon with Tomato, Artichoke Hearts & Roasted Veg
Fridge Cleanout Pan Roasted Salmon with Tomato, Artichoke Hearts & Roasted Veg. Sprinkle dried herbs and place tomato slices and artichoke hearts atop the fillet. Fridge Cleanout Pan Roasted Salmon with Tomato, Artichoke Hearts & Roasted Veg instructions. 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. Fridge Cleanout Pan Roasted Salmon with Tomato, Artichoke Hearts & Roasted Veg is amongst the favorite food menus that are increasingly being sought by many people people with the internet. For anyone who is the individual that is looking to get the recipe information, then this is the right. To make Fridge Cleanout Pan Roasted Salmon with Tomato, Artichoke Hearts & Roasted Veg you need 17 ingredients and 6 steps easily.
The ingredients needed to make Fridge Cleanout Pan Roasted Salmon with Tomato, Artichoke Hearts & Roasted Veg:
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of For the salmon:
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2 pound of salmon fillet
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1.5 teaspoons of kosher salt
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1 teaspoon of onion powder
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1 Tablespoon of mayonnaise
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of zest of half a lemon
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1/2 clove of garlic, grated
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2 Tablespoons of lemon juice (About 1/2 a lemon. Use the other half for slices.)
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1 teaspoon of dried herbs of choice (I used basil and dill.)
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4-5 of thin slices lemon
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1 of small Roma or Beefsteak tomato cut into 5 or 6 slices
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8 pieces of marinated artichoke hearts
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of For the veg:
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1/2 pound of asparagus spears, woody end of stem snapped off or peeled
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1 of yellow squash cut into 8 equal vertical strips
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1 Tablespoon of olive oil
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1/4 teaspoon of kosher salt
Steps to make 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!
Top with the tomato and sprinkle with the thyme, remaining garlic, and a sprinkling of salt and pepper to taste. Place the salmon fillets on top of the veggies and lightly sprinkle with salt and pepper. Spread the basil mixture on the fillets. Whisk until creamy and toss in fresh spinach and marinated artichoke hearts. Remove from the heat, add the salmon, and transfer the dish to the oven to finish baking.
