Lemon Rosemary Salmon Recipes

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LEMON ROSEMARY SALMON



Lemon Rosemary Salmon image

Make and share this Lemon Rosemary Salmon recipe from Food.com.

Provided by Lorrie in Montreal

Categories     < 30 Mins

Time 25m

Yield 2 serving(s)

Number Of Ingredients 5

1 lemon, thinly sliced
4 sprigs fresh rosemary
2 salmon fillets, bones and skin removed
coarse salt
1 tablespoon olive oil

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Arrange half the lemon slices in a single layer in a baking dish.
  • Layer with 2 sprigs rosemary, and top with salmon fillets.
  • Sprinkle salmon with salt, layer with remaining rosemary sprigs, and top with remaining lemon slices.
  • Drizzle with olive oil.
  • Bake 20 minutes in the preheated oven, or until fish is easily flaked with a fork.

Nutrition Facts : Calories 439.4, Fat 17.9, SaturatedFat 2.7, Cholesterol 165.4, Sodium 214.8, Carbohydrate 5.8, Fiber 2.5, Protein 64.1

SALMON WITH LEMON, CAPERS, AND ROSEMARY



Salmon with Lemon, Capers, and Rosemary image

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

4 (6-ounce) salmon fillets
1/4 cup extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon minced fresh rosemary leaves
8 lemon slices (about 2 lemons)
1/4 cup lemon juice (about 1 lemon)
1/2 cup Marsala wine (or white wine)
4 teaspoons capers
4 pieces of aluminum foil

Steps:

  • Brush top and bottom of salmon fillets with olive oil and season with salt, pepper, and rosemary. Place each piece of seasoned salmon on a piece of foil large enough to fold over and seal. Top the each piece of salmon with 2 lemon slices, 1 tablespoon of lemon juice, 2 tablespoons of wine, and 1 teaspoon of capers. Wrap up salmon tightly in the foil packets.
  • Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Place the foil packets on the hot grill and cook for 10 minutes for a 1-inch thick piece of salmon. Serve in the foil packets.

Nutrition Facts : Calories 377 calorie, Fat 25 grams, SaturatedFat 4 grams, Cholesterol 94 milligrams, Sodium 451 milligrams, Carbohydrate 2 grams, Fiber 0 grams, Protein 34 grams, Sugar 1 grams

LEMON ROSEMARY SALMON



Lemon Rosemary Salmon image

This is the perfect romantic dinner for two when served with an Oregon Pinot Noir, crusty bread, wild rice, and salad.

Provided by CHEDDAR97005

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Baked Salmon Recipes

Time 30m

Yield 2

Number Of Ingredients 5

1 lemon, thinly sliced
4 sprigs fresh rosemary
2 salmon fillets, bones and skin removed
coarse salt to taste
1 tablespoon olive oil, or as needed

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Arrange half the lemon slices in a single layer in a baking dish. Layer with 2 sprigs rosemary, and top with salmon fillets. Sprinkle salmon with salt, layer with remaining rosemary sprigs, and top with remaining lemon slices. Drizzle with olive oil.
  • Bake 20 minutes in the preheated oven, or until fish is easily flaked with a fork.

Nutrition Facts : Calories 256.7 calories, Carbohydrate 6.1 g, Cholesterol 56.4 mg, Fat 18 g, Fiber 2.7 g, Protein 20.5 g, SaturatedFat 3.2 g, Sodium 1016.7 mg

SALMON WITH LEMON, CAPERS AND ROSEMARY



Salmon with Lemon, Capers and Rosemary image

Provided by Giada De Laurentiis

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

4 4-ounce skinless salmon fillets, about 1 inch thick
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 tablespoon minced fresh rosemary leaves
4 lemon slices
4 tablespoons lemon juice (from 1 large lemon)
8 tablespoons Marsala wine
4 teaspoons capers, drained and rinsed
Place a grill pan over medium-high heat or preheat a gas or charcoal grill.

Steps:

  • Put each salmon fillet on a piece of foil large enough to fold over and seal. Brush the salmon on both sides with olive oil; season with 1/2 teaspoon each salt and pepper, and the rosemary. Top each fillet with 1 lemon slice, 1 tablespoon lemon juice, 2 tablespoons wine and 1 teaspoon capers. Wrap the salmon tightly in the foil packets.
  • Put the foil packets on the hot grill pan or grill rack and cook until medium, 8 to 10 minutes. Transfer the foil packets to plates or shallow bowls and serve, letting everyone open the foil.

GRILLED SALMON WITH LEMON-ROSEMARY MARINADE & SAUCE



Grilled Salmon With Lemon-rosemary Marinade & Sauce image

The lemon and rosemary add a wonderful flavour to this marinade while the olives add a richness. Easy to make and great to taste. Cooking time includes 20 minutes of marniating. Reicpe Source: Tufts University guide to Healthy Living Magazine

Provided by heather in Ont

Categories     Very Low Carbs

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

3 tablespoons lemon juice
3 tablespoons extra virgin olive oil
1 tablespoon chopped fresh rosemary
2 cloves minced garlic
1/4 teaspoon salt
fresh ground pepper, to taste
4 teaspoons chopped pitted kalamata olives
1 lb salmon fillet
4 lemon wedges

Steps:

  • Cut salmon into 4 portions and place in a shallow dish.
  • Wisk lemon juice, olive oil, chopped fresh rosemary, garlic, salt and freshly ground pepper to taste in a small bowl.
  • Use 2 tablespoons of the lemon juice mixture to marinate the salmon.
  • Cover and marinate in the refrigerator for 20 to 30 minutes.
  • Stir 4 tsp chopped pitted Kalamata olives into the remaining lemon juice mixture for sauce.
  • While salmon marinates, heat grill to medium-high.
  • Just before cooking, lightly oil grill rack by rubbing a piece of oil-soaked paper towel over surface (use tongs to hold paper towel).
  • Do not spray a hot grill with cooking spray; it could cause an explosion.
  • Place salmon pieces skin side up, on grill.
  • Close lid and cook for 4 minute.
  • Using two metal spatulas, carefully turn salmon pieces over; cook just until opaque in the centre and fish flakes when tested with a fork 4 to 8 minutes longer, depending on thickness.
  • Serve the salmon with the sauce and lemon or lime wedges.

LEMON-ROSEMARY SALMON



Lemon-Rosemary Salmon image

This is a lovely light and flavorful recipe that's perfect for summertime dining. I have fun using pattypan squash, but any yellow summer squash will fit the bill. And if it's not asparagus season, consider substituting broccoli spears.

Yield serves 2

Number Of Ingredients 9

Olive oil spray
5 to 7 medium red potatoes, cut into 1/2-inch slices
Sea salt and freshly ground black pepper
1/2 to 3/4 pound salmon fillets
Pinch of grated lemon zest, preferably from an organic lemon
4 to 5 yellow pattypan squash
7 to 10 mushrooms, thickly sliced
8 to 10 asparagus stalks
2 or 3 fresh rosemary sprigs

Steps:

  • Preheat the oven to 450°F.
  • Spray the inside and lid of a cast-iron Dutch oven with olive oil.
  • Make a thick layer of potatoes in the pot and season lightly with salt and pepper. Lay the salmon on top. Spray the salmon with olive oil; then sprinkle the fish with lemon zest.
  • Trim the top and bottom of the squash and cut into wedges like a pizza. Scatter the squash in the pot, followed by the mushrooms.
  • Snap the tough ends from the asparagus and arrange the stalks next, topping with rosemary sprigs.
  • Cover and bake for about 25 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
  • Calories: 276
  • Protein: 27g
  • Carbohydrates: 22g
  • Fat: 9g
  • Cholesterol: 62mg
  • Sodium: 58mg
  • Fiber: 3g

SALMON WITH LEMON-HERB MARINADE



Salmon With Lemon-Herb Marinade image

Here's one of the easiest ways to entertain: broil or grill a large salmon fillet, then adorn it with lemon wedges and rosemary sprigs. This recipe marinates the rich salmon in lemon juice, soy sauce and herbs. Serve it with a sharply flavored potato salad (like this one, with red Bliss potatoes and watercress in a yogurt-horseradish dressing) and a large bowl of greens.

Provided by Moira Hodgson

Categories     dinner, main course

Time 1h20m

Yield 6 servings

Number Of Ingredients 14

1 3-pound salmon fillet, in one piece
1 clove garlic, minced
2 tablespoons dark brown sugar
2 tablespoons soy sauce
1 tablespoon grated lemon peel
2 tablespoons parsley, chopped fine
2 tablespoons fresh thyme leaves
1 tablespoon fresh rosemary leaves
Juice of 1/2 lemon
2 tablespoons sesame oil
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground pepper to taste
1 lemon, cut into 6 wedges
Sprigs of rosemary, for garnish

Steps:

  • Wipe salmon fillet dry with paper towels. Combine remaining ingredients (except lemon wedges and rosemary sprigs) in small bowl and mix well. Pour mixture over salmon, making sure it is coated on both sides. Marinate for at least an hour before cooking.
  • Preheat broiler or grill. Cook salmon, turning once - five to six minutes each side for medium rare.
  • Place salmon on serving platter and garnish with lemon wedges and sprigs of rosemary.

Nutrition Facts : @context http, Calories 616, UnsaturatedFat 29 grams, Carbohydrate 6 grams, Fat 44 grams, Fiber 1 gram, Protein 47 grams, SaturatedFat 9 grams, Sodium 627 milligrams, Sugar 3 grams

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