Spork and Skewer

At our house, we look forward to Friday nights. As often as we can, we like to fix a nice meal, something that is a little bit fancy, but still simple, open a bottle of wine, and cook together. This usually means I clean-up as Miles cooks, but when salmon is on the menu, that's okay with me. This is based on a recipe from the Bon Appetit Cookbook, and it is definitely in our Friday night repertoire. We've made salmon many different ways, and most have been good, but this is a simple method that always turns out great. This preparation would be simple to change around to fit your personal taste, or fit whatever happens to be in the fridge. I hope this turns into your go-to salmon dinner.

Aromatic Salmon

*Note: This recipe can be easily doubled, or even more. Adjust quantities as needed.  
 
 You will need:
Salmon: 
2 salmon fillets (6-8 oz.)
1 bunch fresh rosemary
1 red onion, sliced
1 lemon, thinly sliced
1 tablespoon olive oil
salt/pepper
Vinaigrette:
1 tablespoon lemon juice
1 teaspoon white wine vinegar
1 clove garlic, minced
1 teaspoon fresh rosemary, chopped
3 tablespoons extra virgin olive oil
salt/pepper to taste


Preheat oven to 475 degrees. On a foil lined baking sheet, layer stalks of rosemary and sliced red onion. Top with salmon fillets.


Brush salmon with olive oil, season with salt and pepper, and top with rosemary and lemon slices. Bake in oven 12-18 minutes (depending on thickness and desired doneness).



As salmon bakes, whisk-up vinaigrette; combine lemon juice, vinegar, garlic, and rosemary. Slowly stream-in oil as you whisk. Season to taste. Top with vinnaigrette before serving.

We like to serve this meal with mushroom risotto (recipe to follow later this week) and steamed asparagus. Truly, this is sooo good. Hope you enjoy it as much as we do!