Artichoke Lemon Basil Roasted Salmon

Ingredients

• 1½ lbSalmon
• 2 tbspOlive Oil
• 10 ozArtichoke
• 3 tbspLemon Juice
• 2 tbspBasil
• 8 ozTomato
• ¾ tspTable Salt

Instructions

1. Wash all produce under running water, and keep leafy greens separate from raw meat and poultry. Heat the oven to 425°F (218°C), prepare the Artichoke, Tomato, and cut the vegetables into evenly sized pieces. Stir together the Lemon Juice, Basil with half of the Olive Oil and half of the Table Salt.
2. Toss the Artichoke, Tomato with the remaining Olive Oil and Table Salt on a sheet pan. Roast for 10 minutes to give the vegetables a head start.
3. Keep the raw Salmon and its raw juices away from ready-to-eat foods, utensils, and surfaces. Add it to the pan, coat it with the Lemon Juice, Basil mixture, and roast for 12 to 18 minutes.
4. Cook the Salmon until it reaches at least 145°F (62.8°C), is opaque, and separates easily with a fork. Serve it with the roasted vegetables and pan juices.