Rosemary & Lemon Salmon

Patrick and I eat salmon quite a bit. We eat it pretty regularly -- probably 1-2 times a month -- since it's such a great fish to eat with all of those healthy omega-3 fatty acids! I've blogged the Honey-Soy Broiled Salmon recipe before. It's Patrick favorite and I do think he would eat this recipe each time if I didn't want to try new ones! I made a version of rosemary and lemon salmon last year before I was blogging. I couldn't remember where it came from and couldn't find one exactly like I remembered it so I merged a couple different recipes together... here's what I ended up with!

Rosemary & Lemon Salmon
1 salmon fillet (I get one that's usually about 2/3 lb for the two of us)
1 lemon (Buy an extra lemon for the side salad, recipe follows!)
sprigs of rosemary
salt and pepper
white wine

--Place the fillet skin side down in a baking dish. Rub with salt and pepper. Place the rosemary sprigs and lemon slices on top of the fillet. The size of the fillet will dictate how many sprigs and lemon slices you need. Drizzle a little white wine over the lemon slices. Broil fish until cooked through, 6-10 minutes.
Before broiling
I served the salmon with coucous and a side spinach salad. The side spinach salad was topped with fresh raspberries, toasted walnuts, mascarpone, and a lemon vinaigrette. For the lemon vinaigrette: 1/4 cup evoo, 2 tbsp lemon, sugar, parsley, salt and pepper.
Salmon, couscous, and salad

1 comment: