Salmon arrosto with rosemary
Few things are better than a side of salmon roasting in a mound of rosemary. Salmon is rich in EPA and DHA, two omega-3 fatty acids, known for their beneficial effect on the heart and immune system. Pinelike rosemary, rarely used with fish, complements salmon’s rich flavor, and is especially appropriate since the word rosemary means “dew of the sea” (ros = dew, marinus = of the sea).
Serves 4
2 large bunches rosemary
1 large red onion
2-pound salmon fillet cut from center of fish skin on
- Preheat oven to 500 degreee F.
- Wash rosemary and pat dry. Place 1 bunch on shallow baking sheet. Peel onion and thinly slice. Distribute on top of rosemary.
- With tweezers, remove any bones from the salmon. Season salmon with kosher salt and freshly ground black pepper.
- Place on onions, skin side down. Cover fish with remaining bunch of rosemary, saving a few sprigs for garnish. Roast for 20 minutes. Fish will be moist. Do not overcook.
- Remove fish from oven. Transfer to a platter with cooked onions. Serve with sprigs of fresh rosemary.
Recipe by Rozanne Gold. Healthy 1-2-3
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