Although we always eat a lot of fish on Fleet Street, we’ve picked it up a notch because we are trying to be a bit more healthy after the extravagant holidays. This salmon was delightful, simple, and quick. What more could we ask for?
This recipe should serve two who are happily cutting back. It can easily be doubled, tripled, or…………………….
- 1 garlic clove, peeled and chopped into small pieces
- 2 fresh sprigs of rosemary, needles stripped and chopped
- sea salt and freshly ground pepper
- 1 lb. wild salmon
Preheat the oven to 425° F.
Combine the chopped garlic and rosemary with the salt and pepper.
Place the salmon on a baking sheet, lined with parchment paper. Spread the garlic rosemary combination over the salmon, and sprinkle with salt and pepper.
Bake for approximately 12 minutes, until the salmon is flaky.