I love fresh rosemary but I refuse to buy those tiny packets at the store. They are just too expensive.
My neighbors have a huge rosemary bush in their yard. They said I could come and pick some whenever I needed it for a recipe. I took them up on it for a while but decided I would try to grow it myself.
I clipped some of their rosemary and brought it home. I took about a third of the bottom leaves off the clippings and placed them in water. About two weeks later I had roots. I planted them in a clay pot with potting soil. I watered my new plant and put it outside in full sunlight.
Dead in less than a week! Alright, I am going to try it again. This time I went to my local nursery and bought a mature plant. I was instructed not to over water it and place the plant in indirect sunlight. This plant has grown so fast I have tons of fresh rosemary whenever I need it. So I am on the lookout for new recipes that call for fresh Rosemary.
I found a recipe for salmon in my grocer’s fish department. This recipe takes maybe 2 minutes of prep time and 15 minutes to cook. So easy and so good anyone can do this. This is also a very healthy, low calorie and low carb recipe. Recipe follows:
Salmon With Fresh Rosemary
2 Salmon Fillets (washed and dried)
1 Tablespoon of Olive Oil
4 Sprigs of Fresh Rosemary
2 Lemons, sliced thinly
Lemon Pepper or Salt and Pepper (if you use Lemon Pepper it already has salt in it)
Heat oven to 450 degrees. Line a baking sheet with foil and set aside.
Brush olive oil and both sides of salmon fillets. Place the fillets on the baking sheet and season. Lay two whole sprigs of rosemary on each fillet. Layer the lemon slices on top so that they cover the entire surface of the salmon. Bake on the center rack for about 15 minutes or until the fish flakes easily with a fork.
Off out riding.. hope the drizzle holds off! Day 1 of full atkins diet v miserable!