Seriously the easiest, best smelling, greatest tasting salmon recipe ever! This is from Bon Appetit's Every-Night Cooking. Serve with your favorite boxed cous cous and greens dressed with a simple balsamic vinaigrette (3 to 1 oil to vinegar ratio, season with salt and pepper).
Rosemary-roasted Salmon
Ingredients:
2 large bunches fresh rosemary (2 of those small plastic boxes they sell it in)
1 large red onion, thinly sliced
1 2-pound center-cut salmon fillet with skin
2 large lemons, thinly sliced
1/3 cup olive oil (I actually missed this somehow, and the salmon was not lacking at all)
Prepare:
Preheat oven to 500 degrees. Do all chopping.
Cook:
Arrange half of rosemary sprigs in a single layer in center of heavy baking sheet. Arrange sliced red onion atop rosemary. Place salmon, skin side down, atop red onion. Sprinkle with salt and pepper. Cover salmon with remaining rosemary sprigs. Arrange lemon slices over rosemary. Drizzle oil over and sprinkle ahead with salt (this is the part I skipped, on accident). The previous can be prepared 8 hours ahead. Cover and refrigerate.
Roast salmon until just cooked through, about 20 minutes. Transfer salmon to plates. Serve immediately with roasted onions and lemon slices.
While the salmon is cooking, prepare the cous cous and salad. Fluff the cous cous just before serving.
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