Half an Hour to Serving Tasty Fridge Cleanout Pan Roasted Salmon with Tomato, Artichoke Hearts & Roasted Veg
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To prepare an unforgettable Fridge Cleanout Pan Roasted Salmon with Tomato, Artichoke Hearts & Roasted Veg, here are the components needed:
- Get of For the salmon:.
- Prepare of salmon fillet.
- Take of kosher salt.
- You need of onion powder.
- Take of mayonnaise.
- Prepare of zest of half a lemon.
- Get of garlic, grated.
- Use of lemon juice (About 1/2 a lemon. Use the other half for slices.).
- Take of dried herbs of choice (I used basil and dill.).
- Provide of thin slices lemon.
- Provide of small Roma or Beefsteak tomato cut into 5 or 6 slices.
- Get of marinated artichoke hearts.
- Take of For the veg:.
- Use of asparagus spears, woody end of stem snapped off or peeled.
- Get of yellow squash cut into 8 equal vertical strips.
- Provide of olive oil.
- Take of kosher salt.
After preparing the materials, now you are good to cook your 5-star Fridge Cleanout Pan Roasted Salmon with Tomato, Artichoke Hearts & Roasted Veg by following the instructions below:
- 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!.
Recipe : Fridge Cleanout Pan Roasted Salmon with Tomato, Artichoke Hearts & Roasted Veg
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