The key to roasting salmon so it is juicy and tender is to slightly undercook it! You'll want to take it out of the oven when it is still a little pink inside as it will continue to cook once out of the oven. Serve salmon with Rosemary-Roasted Sweet Potatoes or Herb Roasted Potatoes and a simple Massaged Kale Salad or Steamed Green Beans for a simple, nourishing family dinner. This salmon also pairs well with the Winter Salad with Blood Orange Vinaigrette.
Ingredients
2 pounds
wild salmon fillets
1 tablespoons
extra virgin olive oil
½ teaspoons
sea salt
½ teaspoons
freshly ground
black pepper
2 tablespoons
finely chopped
fresh rosemary
1 large
lemons
sliced
