Sunday, September 27, 2009

Rosemary Salmon with Lemon

Delicious, healthful, and Crohn's friendly? Why, YES!

It was a quiet, Saturday evening as Penny (yes, the dog) and I were listening to Debussy. We decided a light, sophisticated meal was in order to accompany our mood and I had two bunches of fresh rosemary on hand and frozen salmon fillets in the freezer. I love salmon. First, it's pink. Not many healthy foods are pink. But most of all, it's not chicken. Because we very rarely eat red meat or pork, chicken (or beans) have become our go-to protein, and a girl can only take so much poultry.

This recipe is as simple as it gets, and imparts a delicate flavor on the salmon. I can imagine it atop a bed of baby greens dressed with olive oil and balsamic vinegar. Another bonus? It's Crohn's friendly (for many of us) to boot. Enjoy!

Rosemary Salmon with Lemon
  • 1 lemon, thinly sliced
  • several sprigs fresh rosemary
  • 2 salmon fillets
  • coarse salt and pepper
  • olive oil, to drizzle
Preheat oven to 400 degrees. Salt and pepper salmon on both sides. Arrange half the lemon slices in a single layer in a baking dish, and then layer rosemary sprigs. Top with salmon fillets. Layer with remaining rosemary sprigs, and top with remaining lemon slices. Drizzle with olive oil and bake for about 20 minutes, or until the salmon is easily flaked with a fork.

I hate washing dishes, so I squished asparagus spears in the same baking dish.

Yeah, I do fancy.

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