Simple Lemon~Rosemary Salmon

I love two things about this recipe:

1- the taste.

2- the ease.

According to the man of the house (the fish connoisseur around here), this is the best salmon I’ve made to date.  As is the case with many things, it’s a perfect case of less is more.  I didn’t try to get fancy, I left things plain and simple… letting the fish shine, with just enough oomph to give it some good flavor.  I’ve made variations of this recipe before, but something about this particular version nailed it.  Even I (the not-so-huge salmon fan of the house) loved this one.  Like a lot.  That’s success in my book.  😉

This recipe began years ago, when I saw Giada do something along these lines one day on tv.  I reenacted the concept, creating the recipe I posted a couple of years ago HERE.  Since then, it’s morphed a little into this recipe… the fish-fave.  I actually think just about anyone would like this one- even non-salmon lovers.  Plus, it’s SUPER easy.  You really can’t mess this one up… which is lovely if you feel a little lacking in the salmon-cooking department.  🙂

To serve this bad boy, I roasted some asparagus as a bed for the fillet- tossed lightly in some olive, salt, and pepper- then roasted it about ten minutes until cooked through.  The man loves rice with pretty much everything, so I made a little white rice on the side too, along with a little green salad.  It was a light, healthy meal… just the way I wanted it.  Little tip: if serving with rice, pour any remaining sauce from the baking dish over it once salmon is done… yom yom.

The beauty of this recipe is the ease… the prep takes less than five minutes, then cooking is another fifteen.  You can roast the asparagus and cook the rice while the salmon’s baking (if you’re wanting some sides that is).  That means you can have an entire din din, of good quality might (woohoo), ready and made in twenty minutes flat.  Major bonus.

for each salmon serving…

1/2 lb salmon fillet

3-5 thin slices lemon

3-5 thin slices red onion

1 sprig fresh rosemary, about 3-4 inches long

3 tbsp dry white wine

2 tbsp ghee, melted (sub butter if preferred)

1/4 tsp salt

1/4 tsp black pepper

extra salt and pepper, for seasoning salmon

DIRECTIONS

Preheat oven to 425 degrees

Melt ghee in a small bowl

Add the salt, pepper, and wine to the ghee- stir to mix

Remove any bones from the fish, if necessary

Generously season the top of the salmon with salt and pepper

If the salmon has a skin side, lay it skin side down, seasoning the top of the fish only

(I like cooking with the skin on- once cooked, the fish will seperate from it easily)

Add the salmon to a baking dish

(If cooking multiple fillets, leave space between each)

Pour the ghee-wine sauce over the fish

Lay onion slices over the top

Top with lemon slices

Add rosemary sprig

Cover and bake on the middle rack for 15 minutes

Serve over roasted asparagus and/or rice, if desired…

Enjoy!!