Roasted Wild BC Salmon Mediterranean
Preparation Time:
1:15 (approx.)Cooking Time:
0:10 (approx.)Number of Servings:
4INGREDIENTS
4
6-8 oz (170-225 g) wild BC salmon fillets, centre-cut, skin on
1
tbsp (20 ml)
chopped fresh rosemary
1
tbsp (20 ml)
fresh lemon juice
1
ds
freshly ground pepper, to taste
1
tbsp (20 ml)
olive oil
1
ds
salt, to taste
DIRECTIONS
- Pat salmon dry with paper towel.
- Whisk together the oil, lemon juice, rosemary and pepper. Rub onto salmon, covering all sides, place on a plate, cover loosely and allow to marinate refrigerated for 1 hour.
- Preheat oven to 425ºF (220ºC). If your non-stick skillet does not have an oven-proof handle, double-wrap it in aluminum foil. Brush skillet with olive oil and preheat on stove top.
- Remove salmon from fridge and season with salt.
- Place salmon flesh-side down in very hot pan to sear for 1 minute. Turn salmon.
- Immediately place hot pan with salmon into the hot oven and roast for 8 minutes.
- Test for doneness. Salmon should flake easily when pressed with a fork.
