It feels like spring! I think the weather is finally turning for good, and this weekend was truly glorious. I was tempted to pull out my grill, but instead went for a meal that was bright and happy—salmon and okra. If that doesn’t say “spring in the South” to you, I don’t know what does.
Bright red wild-caught sockeye salmon from Alaska is dusted with freshly-ground salt and pepper, then packed with minced fresh garlic and rosemary (from my own herb garden!) and roasted for a few minutes to bring all the flavors together. Fast, easy, and healthy. Add a side of roasted okra, and that’s a happy Sunday night.
Peel and finely mince the garlic, then strip the rosemary leaves and mince them as well.
It’s good to leave your salmon out of the fridge for 20 minutes or so, to let it come to room temperature. Place in a pan or on a baking sheet lined with parchment paper. Sprinkle the salt and pepper on the salmon, then add the rosemary and garlic (press down a little to keep it from falling off).
Bake at 425 F for around 12 minutes, until it flakes easily with a fork. Serve right away.
Rosemary & Garlic Roasted Salmon
Serves 1 (obviously, make more if you have more people)
- 1 large salmon filet (I used wild Alaska sockeye)
- 1 garlic clove
- 1 fresh rosemary sprig (about 1 tablespoon), chopped fine
- Fresh-ground salt and pepper
- Preheat oven to 425°. Peel and chop garlic and rosemary very fine.
- Place the salmon on a parchment-lined baking sheet.
- Sprinkle with salt and pepper, then pat down the rosemary and garlic on the filet. Roast in the oven for 12 minutes, or until the salmon is flaky.
Original recipe here