Recipe of Homemade Fridge Cleanout Pan Roasted Salmon with Tomato, Artichoke Hearts & Roasted Veg
Hello everybody, it is Drew, welcome to my recipe site. Today, I'm gonna show you how to prepare a special dish, Recipe of Favorite Fridge Cleanout Pan Roasted Salmon with Tomato, Artichoke Hearts & Roasted Veg. One of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Fridge Cleanout Pan Roasted Salmon with Tomato, Artichoke Hearts & Roasted Veg, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Fridge Cleanout Pan Roasted Salmon with Tomato, Artichoke Hearts & Roasted Veg delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Fridge Cleanout Pan Roasted Salmon with Tomato, Artichoke Hearts & Roasted Veg is 4 to 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Fridge Cleanout Pan Roasted Salmon with Tomato, Artichoke Hearts & Roasted Veg estimated approx 40 minutes.
To begin with this recipe, we must 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 can achieve it.
Fish is my go-to when I'm short on time and want a light, healthful meal.
I grabbed whatever was in the fridge that seemed like it would go well with salmon and came up with this. In hindsight, I'd have doubled the artichoke hearts because they're so yummy! (I doubled them in the recipe.)
Ingredients and spices that need to be Take to make Fridge Cleanout Pan Roasted Salmon with Tomato, Artichoke Hearts & Roasted Veg:
- For the salmon:
- 2 pound salmon fillet
- 1.5 teaspoons kosher salt
- 1 teaspoon onion powder
- 1 Tablespoon mayonnaise
- zest of half a lemon
- 1/2 clove garlic, grated
- 2 Tablespoons lemon juice (About 1/2 a lemon. Use the other half for slices.)
- 1 teaspoon dried herbs of choice (I used basil and dill.)
- 4-5 thin slices lemon
- 1 small Roma or Beefsteak tomato cut into 5 or 6 slices
- 8 pieces marinated artichoke hearts
- For the veg:
- 1/2 pound asparagus spears, woody end of stem snapped off or peeled
- 1 yellow squash cut into 8 equal vertical strips
- 1 Tablespoon olive oil
- 1/4 teaspoon kosher salt
Instructions 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!
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