Rosemary Rubbed Salmon
Prep Time
Serves
Cooking Mode
5 tbsp Sensations Extra Virgin 100% Olive Oil
1 tbsp Compliments Organic Fresh Rosemary, minced
1¾–2 pounds salmon fillets, cut into 4-6 equal portions
salt and freshly ground pepper
4–5 cups Compliments Organic Baby Arugula
2 tbsp fresh lemon juice
¼ cup Compliments Shredded Parmesan Cheese
5 tbsp Sensations Extra Virgin 100% Olive Oil
1 tbsp Compliments Organic Fresh Rosemary, minced
1¾–2 pounds salmon fillets, cut into 4-6 equal portions
salt and freshly ground pepper
4–5 cups Compliments Organic Baby Arugula
2 tbsp fresh lemon juice
¼ cup Compliments Shredded Parmesan Cheese
Directions
1Preheat oven to 400°F.
2In a small bowl, whisk together 2 tablespoons of the oil and the rosemary.
3Arrange salmon in a single layer in a lightly oiled baking pan. Sprinkle to taste with salt and pepper then brush with rosemary oil.
4Bake until salmon is no longer translucent but is still moistlooking in center, 15-20 minutes.
5While salmon bakes, mix together the remaining oil, the lemon juice, and salt and pepper to taste in a large bowl.
6Add arugula and cheese and toss to mix. Divide mixture among 4-6 dinner plates.
7When salmon is done, slide a spatula between skin and meat and lift salmon off baking pan, leaving skin behind.
8Transfer salmon to plates, arranging it on top of arugula. Serve immediately.
Tips
1
Leftover Smarts: Save the remaining fresh rosemary to use in the Osso Bucco Chicken recipe and the parmesan to use in the Spring Minestrone recipe.
Disclaimer
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Personal Note
Personal Note