Spring Sheet-Pan Salmon Dinner

Preheat oven to 450°.

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.

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.

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.