Tag Archives: rosemary

Lemon Rosemary Salmon Filet with Rosemary Potatoes

This is a healthy and well-balanced meal that takes only about 30 minutes to whip up. I bought a frozen salmon filet because it was cheaper (about $8 for the whole thing!), but you can certainly use fresh salmon. I also used small golden potatoes that have a smooth, buttery flavor. While the salmon and potatoes were in the oven, I whipped up a salad with the greens I had on hand. You can use any variation of sides with this salmon; I just went with rosemary potatoes to tie into the rosemary I used to season the salmon.

Ingredients:

  • Filet of salmon
  • 2 tsp. olive oil
  • 1 teaspoon lemon zest
  • 2 Tbs. lemon juice
  • 1.5 lemons, sliced
  • 2 sprigs of rosemary, chopped
  • Salt and pepper, to taste
    Makes 4 servings.

If using frozen salmon, thaw in fridge overnight, or in cold water for 30 minutes. Preheat the oven to 425 degrees. Place skin side down on a sheet pan, and season with olive oil, pepper, rosemary, lemon zest, and lemon juice. Top with lemon slices.

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Bake for approximately 20 minutes. Season with salt to taste.

Important: Do NOT season with salt until after it is baked. Doing so before can dry out the salmon.

Simultaneously, cook the potatoes in the oven.

Roasted Rosemary Potatoes:

Ingredients:

  • 8-10 small golden potatoes, quartered
  • 2 sprigs rosemary, chopped
  • 2 Tbs. olive oil
  • 2 tsp. garlic powder
  • Salt and pepper, to taste
    Makes 4-6 servings.

Preheat oven to 425 degrees. Place all ingredients in a pan, and toss with hands. Bake for 30 minutes.

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For the salad, I simply mixed arugula, grapes (halved), slivered almonds, and feta, and topped it with a simple lemon vinaigrette (lemon juice, dijon mustard, honey, olive oil). You can use any greens and veggies you have on hand – I just thought the plate could use some vegetables. Enjoy!

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