This recipe is a staple in our house, often with slight variations here and there depending on whether we have fresh rosemary or other herbs we want to try. When I pick out my salmon I always go with wild-caught because it is a great source of omega-3s which are important for cardiovascular health, brain function, and controlling inflammation. You can learn more about why you should opt for wild-caught salmon here.
- Filet of wild-caught salmon
- 2 cloves of garlic, chopped (I like a lot of garlic, so use your judgement based on your preferences)
- 1 small onion or shallot, thin-sliced
- a sprig of fresh rosemary
- 2 tbsps olive oil
- 1 lemon
- salt and pepper
- Heat a pan over medium-high heat and drizzle with olive oil.
- Slice onion/shallot and chop the garlic cloves. Chop 1/2 tsp fresh rosemary.
- Place the salmon filet on the pan and top with garlic, onions, 1/2 tsp rosemary, sprinkle with salt and pepper, and drizzle with olive oil. Any onions or garlic that are directly on the pan and not on top of the fish will end up getting pretty charred and unusable.
- Cover and let cook for 15-20 minutes or until it is done to your liking.
- When it looks finished you should be able to scoop the salmon up with a spatula leaving the skin on the pan.
- Garnish with lemon and remaining rosemary.
Recommended sides: sauteed asparagus, a green salad with pecans and a balsamic vinaigrette, or steamed broccoli.
-Aylah Clark, ND