This is how preparing recipe Fridge Cleanout Pan Roasted Salmon with Tomato Artichoke Hearts Roasted Veg with 17 ingredients and 6 stages of easy cooking, which is very easy.
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Good Evening all, now you get cook recipe Fridge Cleanout Pan Roasted Salmon with Tomato, Artichoke Hearts & Roasted Veg with 17 ingredients and 6 steps. Next this is how to prepare, please observe carefully.
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Ingredients all Fridge Cleanout Pan Roasted Salmon with Tomato, Artichoke Hearts & Roasted Veg
Prepare : For the salmon:.
Prepare 2 pound : salmon fillet.
Needed 1.5 teaspoons : kosher salt.
Needed 1 teaspoon : onion powder.
Prepare 1 Tablespoon : mayonnaise.
Needed : zest of half a lemon.
Needed 1/2 clove : garlic, grated.
Needed 2 Tablespoons : lemon juice (About 1/2 a lemon. Use the other half for slices.).
Needed 1 teaspoon : dried herbs of choice (I used basil and dill.).
Prepare 4-5 : thin slices lemon.
Needed 1 : small Roma or Beefsteak tomato cut into 5 or 6 slices.
Prepare 8 pieces : marinated artichoke hearts.
Prepare : For the veg:.
Prepare 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.
Needed 1/4 teaspoon : kosher salt.
If all cooking materials Fridge Cleanout Pan Roasted Salmon with Tomato, Artichoke Hearts & Roasted Veg it’s ready, We’re going into the cooking stage. Below is how to cooking with relaxing.
Step by Step Cooking 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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