Tuesday, March 22, 2011
It's hard to come home after a carefree week of sand and warmth. Hard to get back to a daily routine and not wish you were still sitting lazily on the beach or strolling the streets of charming Savannah. The one thing I look forward to after being away is coming back to my kitchen. As much as I enjoy eating out and trying new local cuisines, I always miss cooking. So when I'm desperately missing the South Carolina shores, I try to focus on the benefit of life being back to "normal" (normal for now anyway), which means Dustin and I and a home-cooked dinner.
Two reasons I love fish: super healthy and super quick to prep and cook. And that's the case with this recipe. I figure you can't have too many ways to prepare a good fillet of salmon. (A side note on salmon: if possible, choose wild Alaskan/Pacific salmon. For health and ecologic reasons Atlantic and other farm-raised salmon are not the best choice. You can visit this site to learn more.) All this salmon needed was a rosemary-garlic-olive oil rub to enhance it's flaky pink goodness. I rounded out the meal with roasted cauliflower florets and a dressed spinach salad.
Rosemary and Garlic Roasted Salmon
2 6-oz. salmon fillets
1 tsp. extra virgin olive oil
1 tsp. fresh rosemary, chopped
1 large clove garlic, minced
salt and freshly ground black pepper
1. Preheat oven to 425 F. Line a baking sheet with aluminum foil and lightly grease with cooking spray.
2. In a small bowl, combine the olive oil, rosemary, and garlic to form a paste.
3. Place salmon on the prepared baking sheet. Sprinkle with salt and pepper. Rub the garlic-herb mixture over the surface of the salmon fillets.
4. Roast in preheated oven for 8-10 minutes, until the fish flakes easily with a fork.
(Adapted from Tasty Kitchen)