MBK Lemon Rosemary Salmon

THE KINGMAKER. This recipe made me discover a love for salmon that I never knew an East Coast girl could have! That’s where I happen to be from, and the fresh-caught fish selection is TOTALLY different. I grew up eating cod, scrod, quahogs, lobsters, mussels, snails, squid, and bluefish to name a few – all local to New England waters and often harvested by the hands of family and friends. The only time I experienced salmon was when it had been previously frozen and often times super “fishy” smelling.

THANK GOODNESS for finding a fresh salmon purveyor – it makes all the difference! When you’re choosing your own salmon, I have these recommendations:

• Choose fresh for best flavor
• Choose wild-caught or sustainably farmed for the greatest nutrition
• King & sockeye have the highest fat content (that’s a good thing) and best flavor of Pacific salmon grades; coho is next
• If you see Copper River sourcing, this is a special thing! Grab it for a treat.
• If you ARE choosing farmed salmon in the US, UK, or EU, Loch Duart is where it’s at!

MBK Lemon Rosemary Salmon

Nicole

Scrumptious salmon in a flash!  This super simple recipe has only five ingredients, takes less than 5 minutes to prep and only 10 minutes to cook. Serve alongside some steamed asparagus & dry-fried Miracle Rice, drenched in the fish-baking juices, and you seriously have a 20 minute meal that you could as easily serve to family as a top-notch Keto dinner party.

Print Recipe Pin Recipe

Prep Time 5 mins

Cook Time 10 mins

Total Time 15 mins

Course Main Course

Cuisine Californian, dairy free, healthy, keto, low carb, Mediterranean

Servings 4

Ingredients

  

• 1 lb salmon I used Alaskan Wild King, highest fat content and only $15.99/lb at @costco right now in Northern California since it’s in season!
• 1 lemon
• 2 tbsp extra virgin olive oil
• 1 tbsp finely chopped fresh rosemary
• 2 tsp freshly chopped minced garlic optional
• 2 tbsp non-pareil capers opional
• salt & pepper for seasoning I used Omnivore Limone blend - a mix of natural sea salt and lemon zest, dill, ginger, parsley, organic garlic, fennel and organic black pepper - so perfect for so many of my seafood & chicken recipes!

Instructions

 

• Heat oven to 400ºF.
• Place salmon, in whole filet or individual servings, on a parchment paper-lined baking tray. Season with salt & pepper, or Omnivore Limone as I did. Zest the lemon directly onto the fish with a fine grater or microplane.
• In a small bowl, juice the lemon and add olive oil & rosemary. Whisk with a fork until slightly emulsified and spoon over the salmon. If you enjoy garlic, this is when to distribute evenly over the fish!
  
• Pop into the oven for 10 minutes, 12 if your salmon is over 1”/2.5cm thick.
• Remove from oven and transfer to serving dish. Drizzle with pan juices and garnish with capers before DEVOURING WITH JOY!
  

Notes

This makes 4 4-oz servings. I can eat a whole pound of salmon by myself, and I totally have done. If you’re jammin’ with salmon, just double the recipe already!

Keyword keto

When it comes to other parts of the world for sourcing salmon – looking at YOU Australia & New Zealand, fo starters – I don’t have enough information about other spots around the world – definitely share in comments if you have insight!

What did you think of this recipe?