Roasted Salmon and Rosemary

Making dinner every day is not as easy as I thought!  I never understood how Dan could be so busy during the day but between my cooking experiments, photography practice, shopping, cleaning and laundry my days go by faster than ever.  Next thing I know Dan is home and hungry for dinner. 


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Since the day slips away I keep my eyes out for recipes that I can completely or partially put together earlier in the day, set aside (in the fridge) and heat up at dinner time.  Unfortunately, it is about this time that I realize the chicken or pork is still frozen solid.  This is where frozen salmon comes in.  It’s nowhere near as good as the fresh stuff but it defrosts quickly and can be made into good dinners.  I’ve done it two ways, one is a salmon cake (coming soon).  I’m not going to say that frozen can take the place of fresh salmon, but these are fantastic in a pinch and on a budget.


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Roasted Salmon and Rosemary

Adapted from Bon Appetit


Commitment Level: I found this recipe in an old Bon Appetit and when I saw that it could be prepared 8 hours ahead and stored in the fridge I was sold.  I waited until the day that I forgot about dinner and quickly got to defrosting the salmon and chopping the onion and lemon and I was done with the hands on work in less than 10 minutes. I had to clear some space in the fridge for the salmon to rest.



3 5 oz salmon packets (or 15 oz fresh salmon)

2 bunches Rosemary

1 lemon, sliced

1 red onion, sliced




1. Defrost salmon. Preheat oven to 500.


2. Arrange Rosemary on a cookie sheet, arrange the onion slices on top, place the salmon on top of the onion.


3.  Crack salt and pepper over the salmon and arrange the second bunch of rosemary on top of the salmon and place the lemon on the rosemary.  (This is where I stopped and put it in the fridge)


4. Pour the olive oil and crack some salt over the lemons.  Roast for about 20 minutes and serve.


Nutritionals (Serves 3) Cals: 374, Fat: 20, Carb: 12, Fiber: 4, Protein: 38