Aaaand I’m back with the recipes! Currently I’ve been pretty much overusing the method of pan searing, then placing the dish in the oven (steak, pork chop, salmon etc). I really LOVE the colour you get when you sear! I also find that when you pop it in the oven to cook, the texture of your meat can be controlled better than frying it completely, which can result in tougher meat.
I’ve been working on my summer bod, which really means sleeping in the gym and working out 24/7. Truth is, weight loss is mostly about what you eat, and as hard as it’s been – I’ve been doing pretty well! Best way to stick to a diet is to make sure you still eat delicious meals… and this lemon rosemary salmon is one of my faves!! Super easy to make and healthy too!! I served this with roasted sweet potato, sauteed brussel sprouts with bacon and pine nuts and roasted zucchini. MMMMM!
Lemon Rosemary Salmon
1 lemon, thinly sliced
4 sprigs fresh rosemary
2 salmon fillets, bones and skin removed
kosher salt and pepper to taste
1 tablespoon olive oil, or as needed
3 cloves garlic
Marinate samon in rosemary, lemon, garlic, salt and pepper for an hour.
Preheat oven to 400 degrees F (200 degrees C).
Heat pan with olive oil or butter. Sear marinated salmon, then pop into the oven.
Bake 15-20 minutes in the preheated oven, or until fish is easily flaked with a fork.