Spring Sheet-Pan Salmon With Roasted Artichoke Hearts and Leeks

Preparation

1. Step 1

   Preheat oven to 450°.

   Step 2

   Place 12 oz. frozen artichoke hearts, thawed on a rimmed baking sheet and pat dry with a clean dish towel or paper towel. Add 6 medium leeks, white and light green parts only, sliced into ¾” coins, 2 Tbsp. extra-virgin olive oil, 1 tsp. Diamond Crystal kosher salt, and 1 tsp. freshly ground black pepper and toss to coat; spread in an even layer, leaving space for the lemon. Zest 1 lemon, reserving zest, then slice lemon in half and add to baking sheet cut side down. Roast for 10 minutes.

   Step 3

   Remove baking sheet, flip artichokes and leeks with a spatula, and push towards edges to make space in center for salmon. Sprinkle reserved lemon zest and remaining 1/2 tsp. Diamond Crystal kosher salt over both sides of a 1 lb. skinless salmon fillet, then place skin side down in center of baking sheet. Continue to roast until salmon is firm and opaque, 10–12 minutes. 

   Step 4

   Squeeze juice from roasted lemon halves into a small bowl and stir in ¼ cup Greek-style yogurt and ⅛ tsp. cayenne. Serve salmon and roasted leeks and artichokes with lemon sauce drizzled over or on the side and topped with 1 Tbsp. tarragon or mint leaves and freshly ground black pepper.