How to Make Quick Fridge Cleanout Pan Roasted Salmon with Tomato, Artichoke Hearts & Roasted Veg

Hey everyone, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, fridge cleanout pan roasted salmon with tomato, artichoke hearts & roasted veg. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

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Sprinkle dried herbs and place tomato slices and artichoke hearts atop the fillet. Top each piece with the olives, artichokes and tomatoes. Fold foil around salmon and seal tightly. Drizzle with half of the olive oil so that everything is oiled.

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

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

1. Make ready For the salmon:
2. Take 2 pound salmon fillet
3. Make ready 1.5 teaspoons kosher salt
4. Make ready 1 teaspoon onion powder
5. Take 1 Tablespoon mayonnaise
6. Prepare zest of half a lemon
7. Get 1/2 clove garlic, grated
8. Make ready 2 Tablespoons lemon juice (About 1/2 a lemon. Use the other half for slices.)
9. Take 1 teaspoon dried herbs of choice (I used basil and dill.)
10. Make ready 4-5 thin slices lemon
11. Take 1 small Roma or Beefsteak tomato cut into 5 or 6 slices
12. Get 8 pieces marinated artichoke hearts
13. Get For the veg:
14. Make ready 1/2 pound asparagus spears, woody end of stem snapped off or peeled
15. Take 1 yellow squash cut into 8 equal vertical strips
16. Take 1 Tablespoon olive oil
17. Prepare 1/4 teaspoon kosher salt

Season the salmon with salt and pepper on both sides. Instructions In a large bowl combine olive oil, lemon, and vinegar. Add in onions, garlic and artichokes. Place two pieces of salmon in a shallow bowl or pan and top with mixture.

Instructions 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!

Add in onions, garlic and artichokes. Place two pieces of salmon in a shallow bowl or pan and top with mixture. How To Make Pan Seared Salmon. Begin by seasoning the salmon with salt and a few grinds of pepper. Resist the urge to fiddle with the fillets as they cook.

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