I cooked a meal with a friend Sunday night, and I must say that it was so delicious & simple, I had to share! The main course was rosemary lemon Salmon accompanied with parmesan wild rice, spinach & mushrooms, and a grape heirloom caprese salad. See recipe for the salmon below:
Rosemary Lemon Salmon:
- 1 lemon
- 3-4 sprigs rosemary
- 1 clove garlic, minced
- 2 Salmon Filets of your choice
- 1 tbs extra virgin olive oil
- Sea salt & pepper to taste
First, pull all rosemary off vine, and finely chop, while setting your oven to 350 degrees. Next, slice the lemon in to thin slices (about 6 slices), and keep the remaining wedge. Wash and pat the salmon dry, and season with salt and pepper. Set aside. Next, squeeze remaining lemon over salmon filets. Combine the minced garlic and rosemary in a small bowl, and rub it on to the salmon filets. Place salmon in a baking dish, layer 3 lemon slices over the top of each filet, and drizzle with olive oil. Bake in the oven for 15-20 minutes, or until desired temperature. Voila!
