Rosemary Rubbed Salmon



Under 30 minutes Without gluten Without Eggs No Added Sugar Without nuts Without peanuts High Omega 3

Nutritional Facts Per Serving

38 g
1 g
0 g
Show all nutrition facts

Nutritional Facts

1 5
  • Amount For Serving % Daily Value
  • Calories 400
  • Lipides 26 g
    • Saturated fat  4.5 g
  • Cholesterol 100 mg
  • Sodium  300 mg
  • Carbs 1 g
    • fiber  0 g
    • Sugar  1 g
  • Protein 38 g


  • 5 tablespoons Sensations Extra Virgin 100% Olive Oil
  • 1 tablespoon Compliments Organic Fresh Rosemary, minced
  • 13/4–2 pounds salmon fillets, cut into 4-6 equal portions
  • salt and freshly ground pepper
  • 4–5 cups Compliments Organic Baby Arugula
  • 2 tablespoons fresh lemon juice
  • 1/4 cup Compliments Shredded Parmesan Cheese


  1. Preheat oven to 400°F. 
  2. In a small bowl, whisk together 2 tablespoons of the oil and the rosemary. 
  3. Arrange salmon in a single layer in a lightly oiled baking pan. Sprinkle to taste with salt and pepper then brush with rosemary oil. 
  4. Bake until salmon is no longer translucent but is still moistlooking in center, 15-20 minutes.
  5. While salmon bakes, mix together the remaining oil, the lemon juice, and salt and pepper to taste in a large bowl. 
  6. Add arugula and cheese and toss to mix. Divide mixture among 4-6 dinner plates.
  7. When salmon is done, slide a spatula between skin and meat and lift salmon off baking pan, leaving skin behind. 
  8. Transfer salmon to plates, arranging it on top of arugula. Serve immediately.

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.

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