Lemon Rosemary Salmon
  • Cooking Time: 15 min.
  • Servings: 4
  • Preparation Time: 5 min.
  • 1 Lb. Salmon Fillet
  • 1 Tbsp. Olive Oil
  • ⅓ Cup Dry White Wine (such as a Sauvignon Blanc)
  • ⅛ Cup Lemon Juice
  • 1 Tbsp. Honey
  • ½ Tbsp. Fresh Rosemary Leaves (finely chopped)
  • 1 Tsp. Cornstarch
  • Salt and Pepper (to taste)
  • Lemon slices and Rosemary sprigs (to garnish)
  1. Cut the salmon fillet into the serving sized pieces.
  2. Sprinkle the salmon with salt and pepper, and brush the top with olive oil.
  3. Heat up a large, non-stick skillet on medium heat. Add the salmon to the pan skin side up, cover with lid, and cook for about 3-4 minutes.
  4. After 4 minutes, flip the salmon and cook for another 3 minutes. Remove the salmon from the pan and set aside.
  5. To the same pan add wine, lemon juice, honey and rosemary. Stir and cook for about 2 minutes.
  6. Dissolve the cornstarch in a small amount of water (about 3 tbsp) and add to the sauce. Cook for another minute and add the salmon to the pan skin side up. Turn off the heat, cover the dish with a lid and let it rest for a few minutes.
  7. Flip the salmon before serving and garnish with lemon slices and fresh rosemary.
Flaky salmon cooked to perfection in rich and lip-smacking-good Lemon Rosemary sauce. Ready in 20 minutes! Fish is not always on the menu, but it should be. Healthy and packed with nutrients, salmon acts as a wonderful way to mix it up if your dinner menu is exhausted with chicken and beef. Salmon is also incredibly braces friendly, just look out for bones.