Here’s a dish that I fixed the other night that Gerri and I really enjoyed. Even though salmon is an oily fish and its nutrition label shows that over half its calories are derived from fat it’s suppose to be good at lowering cholesterol, which is great for Gerri, but I just like it.
- 1 - 1½ lbs Fresh Salmon fillet
- 2 Tbsp Olive Oil
- 1 tsp fresh lemon juice
- 2 Tbsp Fresh Rosemary, chopped
- 1 Tbsp Ground Black Pepper
- 1 Tbsp Kosher Salt
- ¼ Cup Slivered Almonds
- Non-Stick Cooking Spray
- Preheat the overn to 450°F. Spray a cookie sheet with the non-stick cooking spray and place the salmon fillet skin side down on the tray. Combine remaining ingredients, except for the almonds, in a bowl and then spread evenly over the fillet. Sprinkle almonds evenly over the fillet.
- Bake the salmon about 15 minutes or until the color turns from translucent to opaque and fish just begins to flake with a fork. Do not over cook.
- Cut the fillet into portions down to the skin. Lift the fish from the skin with a spatula; remove to a plate. Serve this stuff immediately.
Depending on the serving sizes and the size of the fillet that you use this should server between 6 to eight people. Since there were only two of us, I used a significantly smaller fillet and adjusted the other ingredients to match. I served this to Gerri on a bed of steamed kale greens with mashed garlic potatoes and a bottle of Pinot Noir. The Pinot Noir really complemented the taste of the salmon.