BEST LEMON ROSEMARY SALMON

  Prep 5m         Cook 15m       Ready in 20m        4 Servings



Procedure:

Ingredients

  • 1 lb salmon fillet
  • 1 tbsp olive oil
  • 1/3 cup dry white wine (such as a Sauvignon Blanc)
  • 1/8 cup lemon juice
  • 1 tbsp honey
  • 1/2 tbsp finely chopped fresh rosemary leaves
  • 1 tsp cornstarch
  • salt, pepper
  • lemon slices and rosemary to garnish

Directions

  • Cut the salmon fillet into the serving-sized pieces.
  • Sprinkle the salmon with salt and pepper, and brush the top with olive oil.
  • Heat up a large, non-stick skillet on medium heat. Add the salmon to the pan skin side up, cover with a lid, and cook for about 3-4 minutes.
  • After 4 minutes, flip the salmon and cook for another 3 minutes. Remove the salmon from the pan and set aside.
  • To the same pan add wine, lemon juice, honey and rosemary. Stir and cook for about 2 minutes.
  • 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.
  • Flip the salmon before serving and garnish with lemon slices and fresh rosemary.



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