Easiest Way to Make Super Quick Homemade Fridge Cleanout Pan Roasted Salmon with Tomato, Artichoke Hearts & Roasted Veg

Hey everyone, it’s John, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, fridge cleanout pan roasted salmon with tomato, artichoke hearts & roasted veg. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

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To get started with this particular recipe, we have to 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 that.

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

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

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!

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