Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, fridge cleanout pan roasted salmon with tomato, artichoke hearts & roasted veg. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Trim the artichokes, leaving only the heart, placing each heart in the acidulated water to prevent discoloration. Season the salmon with salt and pepper, to taste, on both sides. Place skin side up in a sauté pan.
Fridge Cleanout Pan Roasted Salmon with Tomato, Artichoke Hearts & Roasted Veg is one of the most favored of current trending meals on earth. It is enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. Fridge Cleanout Pan Roasted Salmon with Tomato, Artichoke Hearts & Roasted Veg is something that I’ve loved my entire life. They’re fine and they look fantastic.
To begin with this recipe, we must prepare a few components. You can have 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:
- Get For the salmon:
- Make ready 2 pound salmon fillet
- Prepare 1.5 teaspoons kosher salt
- Prepare 1 teaspoon onion powder
- Make ready 1 Tablespoon mayonnaise
- Take zest of half a lemon
- Make ready 1/2 clove garlic, grated
- Make ready 2 Tablespoons lemon juice (About 1/2 a lemon. Use the other half for slices.)
- Prepare 1 teaspoon dried herbs of choice (I used basil and dill.)
- Prepare 4-5 thin slices lemon
- Make ready 1 small Roma or Beefsteak tomato cut into 5 or 6 slices
- Prepare 8 pieces marinated artichoke hearts
- Prepare For the veg:
- Get 1/2 pound asparagus spears, woody end of stem snapped off or peeled
- Make ready 1 yellow squash cut into 8 equal vertical strips
- Take 1 Tablespoon olive oil
- Get 1/4 teaspoon kosher salt
Panko-Crusted Salmon with Tuscan Tomato Sauce. One Sheet Pan Garlic Roasted Salmon with Brussels. Season the salmon fillets evenly with the salt and place each fillet flesh-side down in the hot skillet. Cook, stirring often with a wooden spoon, until the shallots are softened and the.
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!
It's a simple oven roasted salmon with delicious artichoke + spinach mixture. You have cream cheese, greek yogurt, parmesan, garlic, spinach, and artichoke hearts. TOP the salmon with the mixture and continue roasting until the salmon is completely cooked and. Pan-roasting the salmon and grape tomatoes in a bubbling sauce. Season the salmon with salt and pepper and add it to the skillet, skin side up.
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