- Prep Time
- 10 mins
- Total Time
- 25 mins
- Serves
- 5
Ingredients
- 5 tbsp
- Sensations Extra Virgin 100% Olive Oil
- 1 tbsp
- Compliments Organic Fresh Rosemary, minced
- 13/4–2
- pounds salmon fillets, cut into 4-6 equal portions
- salt and freshly ground pepper
- 4–5 cups
- Compliments Organic Baby Arugula
- 2 tbsp
- fresh lemon juice
- 1/4 cup
- Compliments Shredded Parmesan Cheese
Method
- Step 1
- Preheat oven to 400°F.
- Step 2
- In a small bowl, whisk together 2 tablespoons of the oil and the rosemary.
- Step 3
- Arrange salmon in a single layer in a lightly oiled baking pan. Sprinkle to taste with salt and pepper then brush with rosemary oil.
- Step 4
- Bake until salmon is no longer translucent but is still moistlooking in center, 15-20 minutes.
- Step 5
- While salmon bakes, mix together the remaining oil, the lemon juice, and salt and pepper to taste in a large bowl.
- Step 6
- Add arugula and cheese and toss to mix. Divide mixture among 4-6 dinner plates.
- Step 7
- When salmon is done, slide a spatula between skin and meat and lift salmon off baking pan, leaving skin behind.
- Step 8
- Transfer salmon to plates, arranging it on top of arugula. Serve immediately.
Tips
Leftover Smarts: Save the remaining fresh rosemary to use in the Osso Bucco Chicken recipe and the parmesan to use in the Spring Minestrone recipe.
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