Lemonrosemarysalmon Recipes

LEMON ROSEMARY SALMON

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Arrange half the lemon slices in a single layer in a baking dish. Layer with 2 sprigs rosemary, and top with salmon fillets. Sprinkle salmon with salt, layer with remaining rosemary sprigs, and top with remaining lemon slices. Drizzle with olive oil.
• Bake 20 minutes in the preheated oven, or until fish is easily flaked with a fork.

SALMON WITH LEMON, CAPERS, AND ROSEMARY

Steps:

• Brush top and bottom of salmon fillets with olive oil and season with salt, pepper, and rosemary. Place each piece of seasoned salmon on a piece of foil large enough to fold over and seal. Top the each piece of salmon with 2 lemon slices, 1 tablespoon of lemon juice, 2 tablespoons of wine, and 1 teaspoon of capers. Wrap up salmon tightly in the foil packets.
• Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Place the foil packets on the hot grill and cook for 10 minutes for a 1-inch thick piece of salmon. Serve in the foil packets.

LEMON-ROSEMARY SALMON

Steps:

• Preheat the oven to 450°F.
• Spray the inside and lid of a cast-iron Dutch oven with olive oil.
• Make a thick layer of potatoes in the pot and season lightly with salt and pepper. Lay the salmon on top. Spray the salmon with olive oil; then sprinkle the fish with lemon zest.
• Trim the top and bottom of the squash and cut into wedges like a pizza. Scatter the squash in the pot, followed by the mushrooms.
• Snap the tough ends from the asparagus and arrange the stalks next, topping with rosemary sprigs.
• Cover and bake for about 25 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
• Calories: 276
• Protein: 27g
• Carbohydrates: 22g
• Fat: 9g
• Cholesterol: 62mg
• Sodium: 58mg
• Fiber: 3g

LEMON ROSEMARY SALMON

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Arrange half the lemon slices in a single layer in a baking dish.
• Layer with 2 sprigs rosemary, and top with salmon fillets.
• Sprinkle salmon with salt, layer with remaining rosemary sprigs, and top with remaining lemon slices.
• Drizzle with olive oil.
• Bake 20 minutes in the preheated oven, or until fish is easily flaked with a fork.

GRILLED SALMON WITH LEMON-ROSEMARY MARINADE & SAUCE

Steps:

• Cut salmon into 4 portions and place in a shallow dish.
• Wisk lemon juice, olive oil, chopped fresh rosemary, garlic, salt and freshly ground pepper to taste in a small bowl.
• Use 2 tablespoons of the lemon juice mixture to marinate the salmon.
• Cover and marinate in the refrigerator for 20 to 30 minutes.
• Stir 4 tsp chopped pitted Kalamata olives into the remaining lemon juice mixture for sauce.
• While salmon marinates, heat grill to medium-high.
• Just before cooking, lightly oil grill rack by rubbing a piece of oil-soaked paper towel over surface (use tongs to hold paper towel).
• Do not spray a hot grill with cooking spray; it could cause an explosion.
• Place salmon pieces skin side up, on grill.
• Close lid and cook for 4 minute.
• Using two metal spatulas, carefully turn salmon pieces over; cook just until opaque in the centre and fish flakes when tested with a fork 4 to 8 minutes longer, depending on thickness.
• Serve the salmon with the sauce and lemon or lime wedges.