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Fridge Cleanout Pan Roasted Salmon with Tomato, Artichoke Hearts & Roasted Veg
Fridge Cleanout Pan Roasted Salmon with Tomato, Artichoke Hearts & Roasted Veg

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We hope you got benefit from reading it, now let’s go back to fridge cleanout pan roasted salmon with tomato, artichoke hearts & roasted veg recipe. To cook fridge cleanout pan roasted salmon with tomato, artichoke hearts & roasted veg you only need 17 ingredients and 6 steps. Here is how you cook that.

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