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

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We hope you got benefit from reading it, now let's go back to fridge cleanout pan roasted salmon with tomato, artichoke hearts & roasted veg recipe. You can have fridge cleanout pan roasted salmon with tomato, artichoke hearts & roasted veg using 17 ingredients and 6 steps. Here is how you achieve it.

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

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