Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, fridge cleanout pan roasted salmon with tomato, artichoke hearts & roasted veg. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Fridge Cleanout Pan Roasted Salmon with Tomato, Artichoke Hearts & Roasted Veg is one of the most popular of recent trending meals in the world. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look fantastic. Fridge Cleanout Pan Roasted Salmon with Tomato, Artichoke Hearts & Roasted Veg is something that I have loved my entire life.
Sprinkle dried herbs and place tomato slices and artichoke hearts atop the fillet. Fridge Cleanout Pan Roasted Salmon with Tomato, Artichoke Hearts & Roasted Veg instructions. 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.
To get started with this recipe, we must prepare a few components. You can have fridge cleanout pan roasted salmon with tomato, artichoke hearts & roasted veg using 17 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Fridge Cleanout Pan Roasted Salmon with Tomato, Artichoke Hearts & Roasted Veg:
- Take For the salmon:
- Make ready 2 pound salmon fillet
- Get 1.5 teaspoons kosher salt
- Make ready 1 teaspoon onion powder
- Prepare 1 Tablespoon mayonnaise
- Take zest of half a lemon
- Take 1/2 clove garlic, grated
- Take 2 Tablespoons lemon juice (About 1/2 a lemon. Use the other half for slices.)
- Take 1 teaspoon dried herbs of choice (I used basil and dill.)
- Get 4-5 thin slices lemon
- Make ready 1 small Roma or Beefsteak tomato cut into 5 or 6 slices
- Prepare 8 pieces marinated artichoke hearts
- Take For the veg:
- Take 1/2 pound asparagus spears, woody end of stem snapped off or peeled
- Take 1 yellow squash cut into 8 equal vertical strips
- Make ready 1 Tablespoon olive oil
- Take 1/4 teaspoon kosher salt
Meanwhile, combine the chopped artichoke hearts, ricotta cheese, parsley,. Sprinkle with lemon zest, salt and pepper; top with white portion of green onions. Fold foil around fish, sealing tightly. Salmon covered in herbs, alongside colorful veggies are roasted together on a sheet pan.
Steps to make Fridge Cleanout Pan Roasted Salmon with Tomato, Artichoke Hearts & Roasted Veg:
- 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!
Fold foil around fish, sealing tightly. Salmon covered in herbs, alongside colorful veggies are roasted together on a sheet pan. If desired, top with additional basil. See great recipes for Fridge Cleanout Pan Roasted Salmon with Tomato, Artichoke Hearts & Roasted Veg too! Super Easy Roasted Lemon Dill Salmon with Basil Tomatoes.
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