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

Before you jump to Fridge Cleanout Pan Roasted Salmon with Tomato, Artichoke Hearts & Roasted Veg recipe, you may want to read this short interesting healthy tips about Strength Raising Snacks.

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You will find lots of healthy treats you can choose that never involve a lot of preparation or searching. When you make the determination to be healthy, it’s simple to find what you need to be successful at it.

We hope you got insight from reading it, now let’s go back to fridge cleanout pan roasted salmon with tomato, artichoke hearts & roasted veg recipe. To make fridge cleanout pan roasted salmon with tomato, artichoke hearts & roasted veg you only need 17 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to prepare Fridge Cleanout Pan Roasted Salmon with Tomato, Artichoke Hearts & Roasted Veg:
  1. You need For the salmon:
  2. Take 2 pound salmon fillet
  3. You need 1.5 teaspoons kosher salt
  4. Take 1 teaspoon onion powder
  5. You need 1 Tablespoon mayonnaise
  6. Use zest of half a lemon
  7. Get 1/2 clove garlic, grated
  8. You need 2 Tablespoons lemon juice (About 1/2 a lemon. Use the other half for slices.)
  9. Provide 1 teaspoon dried herbs of choice (I used basil and dill.)
  10. You need 4-5 thin slices lemon
  11. Take 1 small Roma or Beefsteak tomato cut into 5 or 6 slices
  12. You need 8 pieces marinated artichoke hearts
  13. Use For the veg:
  14. You need 1/2 pound asparagus spears, woody end of stem snapped off or peeled
  15. You need 1 yellow squash cut into 8 equal vertical strips
  16. You need 1 Tablespoon olive oil
  17. Use 1/4 teaspoon 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!

But this easy one-pan salmon with potatoes and romaine recipe eases any trepidation. Plus, you make your main course and sides all at once, so fewer pots and pans to Baked Salmon and Asparagus Foil Packs with Garlic Lemon Butter Sauce - Whip up this quick and delicious salmon recipe tonight! Place the salmon, tomatoes, and fennel on the pan and sprinkle with the salt and pepper. In a small bowl, stir together the garlic, lemon juice, olive oil, capers, dill Gently stir the tomatoes and fennel to coat. Add the tomato, chilli flakes and mint.

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