Simple Way to Prepare Any-night-of-the-week Fridge Cleanout Pan Roasted Salmon with Tomato, Artichoke Hearts & Roasted Veg Easy

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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. You can cook fridge cleanout pan roasted salmon with tomato, artichoke hearts & roasted veg using 17 ingredients and 6 steps. Here is how you achieve that.

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

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