Sort ingredients
pincottk
QR Code
Listen
Pdf
Preheat oven to 425° F. Line a baking sheet pan with parchment paper.
Lay out the salmon on top of the parchment paper and season lightly with bit of salt & pepper, to taste.
Begin to cut up the veggies for this dish and layer them around the salmon on the sheet pan. Slice the lemon and remove any seeds that are visible. Lay the lemon slices on the salmon portions.
Next, cut up the aspargus. Remove the woody end pieces and discard. Cut the remaining asparagus into thirds or by half if short. Lay the asparagus around all sides of the salmon on the sheet pan.
Slice the mini heirloom tomatoes in half and add them to the sheet pan.
Remove the skin from the garlic and slice into medium size pieces. And add to the sheet pan.
Add the marinated artichoke pieces to the veggie mix on your sheet pan.
Add both of your olive varieties to the sheet pan. Drizzle the entire sheet pan mixture with the extra virgin olive oil.
Sprinkle with the Amore or other seasoning like Greek oregano or Italian seasonings, and a small amount of salt & pepper.
Once oven is preheated, add the layered sheet pan. Bake for approximately 22 minutes. Or until the salmon is cooked through.