Rosemary and Garlic Roasted Salmon

Rosemary and Garlic Roasted Salmon

Pungent rosemary is one of my favorite herbs. Incredibly versatile, its pine-like flavor complements everything from meat to vegetables to this Rosemary and Garlic Roasted Salmon. Rosemary can easily tolerate heat from cooking, but use it sparingly. Its strong flavor can quickly take over a dish.


2 tablespoons extra-virgin olive oil
sea salt
freshy ground black pepper
2 sprigs rosemary, (about 2 Tbls.) strip the needles from the stems and finely chop
3-4 cloves garlic, minced
4 (6-ounce) wild salmon fillets, pin bones removed (substitute cod or halibut)


Preheat your oven to 400 degrees.

Place salmon fillets skin side down on a parchment lined baking sheet.

Evenly distribute olive oil on each salmon fillet. Sprinkle salt and pepper over the fillets. Next, add the rosemary and garlic and lightly press into the salmon.

Bake for 15-20 minutes or until fish flakes easily when tested with a fork. Serve and enjoy!

Serves 4

Calico Beans

One of our all-time favorite side dishes with fish is Calico Beans. It’s quick, simple and oh so good!


½ pound lean ground beef
½ pound good-quality bacon, cut up
1 medium onion, chopped
1 (15-oz.) can Northern beans, drained
1 (15-oz) can Pork & beans
1 (15-oz) can Chili beans
½ cup ketchup
1 teaspoon sea salt
2 tablespoons cider vinegar
¾ cup light brown sugar
1 tablespoon yellow mustard


Preheat your oven to 350 degrees. In a large skillet over medium-high heat; cook the beef, bacon and onion until browned. Transfer to a large oven proof baking dish. Add remaining ingredients. Bake covered for 1½ hours. Or in a crock pot for 3 hours.

Serves 4-6

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