Every week I try to vary the types of protein we consume. One of those ways is by incorporating more seafood and fish. Luckily we live in the Pacific Northwest and have access to a lot of fresh options (including family and friends who fish -or know someone who does- in Alaska for halibut and salmon.
Of course, not everyone has that access, and buying from the grocery can be expensive. So, B and I bought a large bag of frozen salmon fillets from our local Costco and this is a great way to purchase fish on a budget while not compromising quality. These have been great to have on hand and usually have very few bones 🦴🐟
To make a complete meal I paired this salmon with buttery quinoa and roasted broccoli, cauliflower and pearl onions.
Ingredients
3-4 salmon fillets, skin on, deboned
2 long sprigs of fresh rosemary
1 lemon zested and sliced into ¼ inch rounds
1 tbsp chopped fresh rosemary
1 hearty tbsp of minced garlic
Olive Oil
Salt and pepper to taste
Directions
Preheat oven to 400°F
Line a rimmed baking sheet or a shallow baking dish with parchment paper and/or foil
Lay the long sprigs of rosemary down the center of your baking sheet
In a small bowl combine the chopped rosemary, garlic, lemon zest, and a drizzle of olive oil. Season with salt and pepper to your liking
Lay the salmon fillets directly on top of the rosemary sprigs, skin side down
Rub the rosemary, garlic, lemon zest mixture over each fillet
Place lemon rounds on top of each fillet
Bake at 400°F for about 20 minutes or until salmon is flaky and cooked through
Momandbabebites 