Oven-Baked Rosemary Salmon Fillet

Salmon is my go-to choice when it comes to both cooked and raw fish. Recently, I’ve been on a baked salmon craze. Baking salmon is hassle-free in so many ways (read: laziness friendly), and it’s a much healthier preparation technique compared to fried salmon. On top of that, salmon possesses a slew of healthy properties, including: omega-3 fatty acids; protein; low in fat; and vitamins A, D, B2, and B12. Including salmon in a well-balanced contributes to cardiovascular health; lowers risk of prostate cancer; promotes healthy joints; improves cognitive function; and results in healthy eyes, skin, and hair. Who can say no to that?

What I love most about this recipe is the perfume aroma of rosemary, which the oven really brings out. If you don’t already, I highly suggest paying a visit to your local nursery to purchase a pot of rosemary. For culinary purposes, rosemary is an optimal herb choice; it adds aromatic garnishment to any dish. For perfumery uses, snipping a bundle of rosemary and letting it air-dry is great for DIY aromatherapy. As if the culinary and perfumery uses aren’t reason enough, the rosemary also boosts mental performance and improves memory, as does the salmon!

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Here is my super simple (but highly impressive!) Baked Salmon Fillet Recipe in 10 easy steps:
Serves: 4-6 | Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes

Ingredients:
1 large red onion, diced
1 cup Roma tomatoes, diced
2 cups of spinach
4 six-ounce salmon fillets, skinned
1 teaspoon Kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon dried parsley flakes
2 teaspoons extra-virgin olive oil
2 sprigs of fresh rosemary
1 lemon, halved

Directions:
1. Line baking pan with aluminum foil. (Hint: Easy clean-up! You’ll thank me later.)
2. Rinse the salmon fillets and place flat on aluminum foil.
3. Drizzle extra-virgin olive oil on salmon fillets.
4. Sprinkle Kosher salt, ground black pepper, and parsley flakes on salmon fillets.
5. Squeeze lemon halves over salmon fillets.
6. Place rosemary sprigs on top of salmon fillets for garnishment.
7. Chop red onions and Roma tomatoes, distributing evenly on top of salmon.
8. Cover the pan with aluminum foil to retain moisture of salmon.
9. Bake for 20-25 minutes at 400° F. (Check periodically. Depending on how thick your fillet is, it may take shorter/longer to bake).
10. Wash and dry the spinach, then place on top of salmon fillets after baking. Spinach should be lightly steamed from the heat.

Recipe adapted from: Real Simple

Best,
Phoebe

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3 thoughts on “Oven-Baked Rosemary Salmon Fillet

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