Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, fridge cleanout pan roasted salmon with tomato, artichoke hearts & roasted veg. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
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Grape tomatoes sautéed with capers, shallot and cumin form a bright, chunky sauce for seared salmon. To make it, Ted Allen, TV personality and host of Food Network's Chopped, sautéed sweet grape tomatoes with capers, shallot, and cumin, then spooned the bright, chunky sauce over crisp. It sounds basic, but the tomato sauce is so awesome.
To begin with this recipe, we must first 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 can achieve that.
The ingredients needed to make Fridge Cleanout Pan Roasted Salmon with Tomato, Artichoke Hearts & Roasted Veg:
- Take For the salmon:
- Make ready 2 pound salmon fillet
- Take 1.5 teaspoons kosher salt
- Get 1 teaspoon onion powder
- Get 1 Tablespoon mayonnaise
- Get zest of half a lemon
- Prepare 1/2 clove garlic, grated
- Get 2 Tablespoons lemon juice (About 1/2 a lemon. Use the other half for slices.)
- Make ready 1 teaspoon dried herbs of choice (I used basil and dill.)
- Take 4-5 thin slices lemon
- Get 1 small Roma or Beefsteak tomato cut into 5 or 6 slices
- Get 8 pieces marinated artichoke hearts
- Prepare For the veg:
- Make ready 1/2 pound asparagus spears, woody end of stem snapped off or peeled
- Take 1 yellow squash cut into 8 equal vertical strips
- Prepare 1 Tablespoon olive oil
- Prepare 1/4 teaspoon kosher salt
Pan-Seared Salmon with Artichokes and White Wine. Meanwhile, combine the chopped artichoke hearts, ricotta cheese, parsley, Parmigiano-Reggiano, sun-dried tomatoes, capers, garlic, salt, black pepper Use your hands (be careful if the baking dish is hot) to pack the artichoke mixture on top of each salmon fillet so that it conforms to the shape of the. Salmon… is the reason why I can eat the recommended amount of fish week after week. This fish is an easy way to get more heart-healthy.
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. Roasted cherry tomatoes along with garlic and shallots makes for a very moist and flavorful fish that's also vibrant in color! Roast a bunch of asparagus It's amazing what can be made in just one pan, this is great for a quick weekday meal or worthy enough for dinner guests!
So that is going to wrap it up for this exceptional food fridge cleanout pan roasted salmon with tomato, artichoke hearts & roasted veg recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
