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(2 servings)
1 clove garlic, minced
2 Tbsp. fresh rosemary or 1 tsp. dried
4 Tbsp. sun-dried tomatoes marinated in oil, drained and chopped
2 (6 oz.) wild salmon fillets
sea salt and pepper to taste
1 Tbsp. Henry's Extra Virgin Olive Oil
Preheat oven to 400°F. Mix garlic, rosemary and tomatoes together in small bowl; set aside.
Rinse fillets, pat dry, and season with salt and pepper. Heat oven-safe skillet over high
heat. Add oil. Place fillets in pan. Sear 2 minutes, on each side. Spread tomato mixture
over each fillet. Place in oven and roast for 8 minutes. (Save extra fillet for Weeks 1 & 3,
Day 4 Lunch.) |
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