Recipes

Lemon and Rosemary Salmon with Capers

It’s heating up here in the desert, which calls for light and refreshing meals. I don’t know about you, but I don’t eat heavy at all when its warm outside, not to mention – bikini season! Haha, but really. This salmon dish is delightful, full of fresh, bright flavors, and a definite winner for lunch or dinner! We typically serve our salmon meals with a roasted veggie, brown rice or quinoa, or a combination of both! You could even use this salmon recipe atop a nice arugula salad and just use a squeeze of lemon as your dressing.

Now, what you all really want: the recipe!

Ingredients:

Fresh salmon fillets (we buy the big fillet at Costco, clean it, break it down and freeze the fillets in packs of two for ease)
One lemon
Sprig of Rosemary *could also use dried
Capers
Garlic Powder
Salt and Pepper
Avocado Oil
A couple tbsp of a dry white wine, like a pinot grigio

This is a one pan meal, *except for rice if using, making for the easiest cleanup! 

Preheat oven to 400F, also line a baking sheet with parchment paper.

While oven is preheating, prep your salmon and let it marinade until oven is fully heated. (You can always marinate beforehand for more flavor, I wouldn’t surpass more than an hour personally). Season both sides of your salmon with salt, pepper, garlic powder, finely chopped rosemary, a drizzle of avocado oil, squeeze of fresh lemon juice and the white wine. Let it sit while you prep your veg.

We used frozen broccoli for this meal. We always buy fresh fruits and veggies, and then freeze them if they’re about to go bad. Perfect to have on hand. *For roasting frozen broccoli, drizzle it with avocado oil, salt, pepper and everyday seasoning (you can add any seasoning of choice, like Lawry’s, a steak seasoning, whatever). Do this on one half of your lined baking sheet.

Personally, I LOVE blistered tomatoes. They pair so well with this salmon recipe with their bright, bold and vibrant flavor. Next to your broccoli, place tomatoes on the baking sheet, drizzle with avocado oil, salt and pepper.

Now, your oven should be preheated and everything else is ready.

Place your marinated salmon onto the baking sheet, top each fillet with 2 slices of fresh lemon, and a small spoonful of capers for both.

Bake at 400F for approximately 22 mins.
*for the frozen broccoli, bake for 15, open oven and use a spatula to lightly toss your broccoli and place back in oven for the remainder of baking.

Voila!

This recipe is fresh, soooo easy, and utterly delicious. Enjoy!