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The ingredients needed to cook Fridge Cleanout Pan Roasted Salmon with Tomato, Artichoke Hearts & Roasted Veg:
- Use For the salmon:
- Provide 2 pound salmon fillet
- You need 1.5 teaspoons kosher salt
- Provide 1 teaspoon onion powder
- Prepare 1 Tablespoon mayonnaise
- Get zest of half a lemon
- Prepare 1/2 clove garlic, grated
- Use 2 Tablespoons lemon juice (About 1/2 a lemon. Use the other half for slices.)
- Provide 1 teaspoon dried herbs of choice (I used basil and dill.)
- Get 4-5 thin slices lemon
- Take 1 small Roma or Beefsteak tomato cut into 5 or 6 slices
- Take 8 pieces marinated artichoke hearts
- Provide For the veg:
- Use 1/2 pound asparagus spears, woody end of stem snapped off or peeled
- Prepare 1 yellow squash cut into 8 equal vertical strips
- Prepare 1 Tablespoon olive oil
- You need 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!
But this easy one-pan salmon with potatoes and romaine recipe eases any trepidation. Plus, you make your main course and sides all at once, so fewer pots and pans to Baked Salmon and Asparagus Foil Packs with Garlic Lemon Butter Sauce - Whip up this quick and delicious salmon recipe tonight! Place the salmon, tomatoes, and fennel on the pan and sprinkle with the salt and pepper. In a small bowl, stir together the garlic, lemon juice, olive oil, capers, dill Gently stir the tomatoes and fennel to coat. Add the tomato, chilli flakes and mint.
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