Rosemary Rubbed Salmon

Prep Time: 10 minutes
Total Time: 25 minutes
Makes: 5


  1. 5 tablespoons Sensations Extra Virgin 100% Olive Oil
  2. 1 tablespoon Compliments Organic Fresh Rosemary, minced
  3. 13/4–2 pounds salmon fillets, cut into 4-6 equal portions
  4. salt and freshly ground pepper
  5. 4–5 cups Compliments Organic Baby Arugula
  6. 2 tablespoons fresh lemon juice
  7. 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.