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Rosemary Roasted Salmon
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Today’s recipe features rosemary, whose heady, “piney” aroma makes it the perfect seasoning for grilled or broiled fish.

In the Middle Ages, rosemary’s apparent ability to fortify the memory transformed it into a symbol of fidelity known as the “herb of remembrance”.

In fact, rosemary’s phenolic compounds increase circulation to the head and brain, thereby improving concentration and memory, and also reduce systemic inflammation.

Rosemary is also shown to protect the liver, inhibit tumor activity, enhance digestion, and reduce the severity of asthma attacks.

But in this case, we’re content with the deep flavor it adds to an easy dish!

To serve two people, simply halve the proportions.


Rosemary Roasted Salmon

Serves 4

4 (6 oz) wild Alaskan salmon fillet portions
4 medium garlic cloves, minced
2 tablespoons organic extra virgin olive oil
1 tablespoon Dijon mustard
1 tablespoon organic chopped rosemary
1/4 teaspoon sea salt
1/4 teaspoon organic black pepper


Heat oven to 475 F.
  • Place salmon, skin-side down, on small rimmed baking sheet.

  • Combine garlic, oil, mustard and rosemary in small bowl. Sprinkle salmon with salt and pepper; spoon rosemary mixture over salmon. Refrigerate 10 minutes.

  • Bake salmon 8‒10 minutes or until it just begins to flake.

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