#roasted salmon

[daily-deliciousness]

Quick and easy salmon burger

[the-underground-candy]

https://theundergroundcandy.blogspot.com/

[the-things-i-put-in-my-mouth]

Roasted salmon in creamy pesto sauce, hasselback potatoes and mustard broccoli…..

[therealcoolfooddude]

(via Slow-Roasted Side of Salmon) This majestic whole side of buttery salmon can be roasted in a low oven just to the point of doneness and served at room temperature. 

[foodfuck]

roasted salmon salad with hot ginger dressing

[sweet-food-sweet-mood]

For salmon lovers!

[askwhatsforlunch]

Rosemary, Lemon and Honey Roasted Salmon

For a flavourful, colourful and lighter roast dinner, try this mouth-watering Rosemary, Lemon and Honey Roasted Salmon (it’s even better in a brand new oven, when you haven’t been able to bake or roast anything in a while!) 

Ingredients (serves 4):

4 (150-gram/5.3-ounce) salmon fillets

1/2 teaspoon salt

1/2 teaspoon freshly cracked black pepper

1 1/2 fluffy sprigs fresh rosemary

1 heaped tablespoon natural (raw) honey

2 1/2 tablespoons olive oil

a small lemon

Season the flesh of the salmon fillets with salt and black pepper; set aside.

Remove the leaves of half a rosemary sprig, and chop them finely. Cut whole rosemary sprig in half.

In a baking dish, combine chopped rosemary, honey and olive oil. Mix well. Thoroughly squeeze in the juice of the lemon, and stir until well-blended. Add rosemary half-sprigs. 

Place salmon fillets flesh-side down (skin-side up) in the baking dish, pressing the slightly into the marinade. Using a tablespoon, drizzle the skin side of the fillets. Marinate in the refrigerator, a couple of hours.

Preheat oven to 200°C 5405°F).

Turn salmon fillets in the baking dish, so that the flesh side is up, drizzle generously with marinade; and place baking dish in the middle of the warm oven. Roast, at 180°C (355°F), 20 to 25 minutes, until nicely browned.

Serve Rosemary, Lemon and Honey Roasted Salmon hot, with steamed romasco broccoli and boiled potatoes.

[ronniefein]

Roasted Salmon with Chive Flowers

On a recent trip to an Asian supermarket in Queens, New York, I bought a lot of interesting vegetables. Greens -- Chinese broccoli, bok choy, yau choy and cabbage -- and some herbs, including chive flowers (pictured above).

Chive flowers are just like ordinary chives, except they've been allowed to mature and produce an actual flower. As a result, they are thicker and have a somewhat bolder flavor than regular chives.

I used them to season salmon one night. This dish couldn't be simpler. Takes about 5 minutes to prepare and 15 minutes to cook.

How easy is that!

ROASTED SALMON WITH CHIVE FLOWERS

24-32 ounces salmon

2 teaspoons Dijon mustard

2 teaspoons olive oil

1 clove garlic, finely chopped

2 tablespoons chopped chives

1 tablespoon lemon juice

salt and freshly ground black pepper to taste

Preheat the oven to 475 degrees. Place the salmon in a baking dish. Mix the mustard, olive oil and garlic together in a small bowl and spread this mixture evenly on top of the fish. Sprinkle with the chives, lemon juice, salt and pepper. Roast for about 15 minutes, depending on the thickness of the fish, or until the fish is cooked to desired doneness and the top is crispy-browned.

Makes 4 servings