Best Rosemary Roasted Salmon Recipes

ROSEMARY ROASTED SALMON

Steps:

• Place half of rosemary sprigs in a single layer in the center of a baking pan.
• Place sliced red onion ontop of the rosemary.
• Place salmon filet on top of the onion with skin side down.
• Sprinkle salmon with salt and pepper.
• Cover salmon with remainder of rosemary sprigs.
• Place lemon slices over rosemary.
• Drizzle olive oil over filet.
• Sprinkle with salt.
• In a preheated 500 degree oven, roast salmon for about 20 minutes or until cooked through.
• Serve salmon with onion and lemon.

ROSEMARY-ROASTED SALMON

Steps:

• Preheat oven to 500°F. Arrange half of rosemary sprigs in single layer in center of heavy baking sheet. Arrange sliced red onion atop rosemary. Place salmon, skin side down, atop red onion. Sprinkle with salt and pepper. Cover salmon with remaining rosemary sprigs. Arrange lemon slices over rosemary. Drizzle olive oil over. Sprinkle lemon slices with salt. (Can be prepared 8 hours ahead. Cover and refrigerate.)
• Roast salmon until just cooked through, about 20 minutes. Transfer salmon to plates. Serve with roasted onions and lemon slices.

POACHED EGGS W/ROASTED ASPARAGUS, ROSEMARY SALMON, AND CHIVE OIL

Steps:

• For chive oil- Blend olive oil, chives, lemon juice and lemon peel in blender or food processor until smooth. Season to taste with salt and pepper. (Chive oil can be made 3 hours ahead of time. Cover and chill. Return to room temperature before serving.)
• For poached eggs- Fill two large bowls with cold water and ice; set aside.
• Pour enough water into each of two large skillets to reach depth of 1-in. Bring water to a slow simmer over medium heat. Add 3 tbsp vinegar to each skillet.
• Carefully crack each egg into individual ramekins. Gently slide one egg at a time into simmering water, working in batches of three eggs for each skillet. Cook until whites are just set, about 3 minutes.
• Using slotted spoon, very gently transfer eggs to bowls with ice water, being careful not to break eggs. (Eggs can be made 1 day ahead. Cover and refrigerate eggs in bowls of ice water.)
• For rosemary salmon- Preheat oven to 500 degrees. Arrange half of the rosemary sprigs in a single layer in the center of a 13x9x2-in. glass baking dish. Arrange sliced red onion on top of rosemary. Place salmon, skin side down, on top of onion. Sprinkle salmon with salt, pepper, and chopped garlic. Cover salmon with remaining rosemary sprigs. Arrange lemon slices over rosemary. Drizzle olive oil over all and sprinkle with salt. (Can be prepared 8 hours ahead. Cover and refrigerate.)
• Roast salmon uncovered until just opaque in the center, about 20 minutes. (Roasted onion and lemon slices can be served on the side.)
• For asparagus- Spread asparagus in single layer on rimmed baking sheet. Drizzle with 3 tbsp olive oil; turn asparagus to coat. Sprinkle with salt, pepper and garlic powder.
• If using a gas oven, about 14 minutes before salmon is done, place asparagus under the broiler for 6 minutes, turn asparagus over and continue to broil until crisp-tender and beginning to brown, about 6 minutes longer. Divide asparagus among 6 plates. (If using an electric oven, wait until salmon is done, preheat broiler, and broil as instructed.)
• Remove skin from salmon fillets and place on top of asparagus.
• If you made poached eggs ahead, pour enough water into each of two skillets to reacha depth of 1-in; bring to a simmer. Using slotted spoon, transfer eggs to skillets; cook 1 minute for soft yolks. Using slotted spoon, place 1 or 2 eggs on top of asparagus and salmon. drizzle chive oil over and around each serving. Pass remaining chive oil separately.
• NOTE: This is great served as a brunch with champagne, orange juice and sliced sourdough toast.

ROSEMARY-RUBBED SIDE OF SALMON WITH ROASTED POTATOES, PARSNIPS, AND MUSHROOMS

Steps:

• Blend rosemary, salt, and pepper in processor until finely chopped. With machine running, gradually add 4 tablespoons oil; process to coarse paste.
• Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 450°F. Toss potatoes, parsnips, 2 tablespoons oil, and 3 tablespoons rosemary mixture in large bowl. Transfer vegetable mixture to rimmed baking sheet, arranging in even layer. Roast vegetables on lower rack 20 minutes.
• Line large rimmed baking sheet with parchment. Place salmon, skin side down, on sheet. Spread with remaining rosemary mixture. Toss mushrooms with vegetable mixture. Return vegetable mixture to lower rack; place salmon on upper rack. Roast salmon until just opaque in center and vegetables until tender, about 20 minutes.
• Line platter with salad greens; place salmon on top of greens. Transfer vegetables to serving bowl. Place vegetable baking sheet over 2 burners on high heat. Add wine and bring to boil, scraping up browned bits. Drizzle juices over salmon.

ROASTED MISO SALMON WITH LEMON AND CILANTRO WITH ROSEMARY ROASTED YUKONS

Steps:

• Preheat oven to 400 degrees F. Coat a large roasting pan with cooking spray.
• Season salmon with salt and black pepper and place in roasting pan. In a small bowl, whisk together lemon juice, rice wine and miso paste. Brush mixture all over salmon in pan.
• In a large bowl, combine potatoes, oil, garlic, rosemary, and salt and black pepper to taste. Toss to coat potatoes. Arrange potatoes alongside salmon (or on a separate baking sheet if there's not enough room).
• Roast salmon and potatoes 20 to 25 minutes, until fish and potatoes are fork-tender.
• Serve 4 of the salmon fillets with the cilantro sprinkled over top and all of the potatoes on the side. Reserve remaining salmon for salad.

ROSEMARY ROASTED SALMON

Steps:

• Heat oven to 475°F Line small rimmed baking sheet with foil.
• Place salmon fillet, skin side down, on baking sheet.
• In small bowl, stir together garlic, oil, mustard and rosemary.
• Sprinkle salmon with salt and pepper.
• Spoon rosemary mixture over salmon. Refrigerate 10 minutes.
• Bake salmon 8 to 10 minutes or until it begins to flake.