Salmon with a Lemon & Rosemary Glaze
- Number of Servings: 4
Ingredients
4 x 200g pieces centre cut salmon, pin bones removed2 Tbl honeyFinely grated zest of 1 lemon1 Tbl finely chopped rosemary2 cloves garlic, crushed1 lemon4 large bay leaves, halved through the stemSea salt and freshly ground black pepper1 small fennel bulb, finely shaved1 red apple, julienned150g green beans, blanched, sliced on diagonalReserved fronds from the fennel bulb
Preheat the oven to 200C.
Combine the honey, lemon zest, rosemary and garlic in a bowl.
Cut a long slash through the flesh but not through the skin of each piece of salmon. Thinly slice the lemon and cut into half moons, insert two lemon slices and two pieces of bay left in each portion. Spread the honey glaze over the salmon and season.
Heat an overproof saute pan with a little olive oil spray until hot. Add the salmon, skin side down and cook for 1 minute to crisp the skin. Transfer to the oven and roast for 5-7 minutes.
Combine the fennel, apple and beans in bowl and toss with a little olive oil and a squeeze of lemon juice. Season.
Number of Servings: 4
Recipe submitted by SparkPeople user IMELDASHOEQUEEN.
Combine the honey, lemon zest, rosemary and garlic in a bowl.
Cut a long slash through the flesh but not through the skin of each piece of salmon. Thinly slice the lemon and cut into half moons, insert two lemon slices and two pieces of bay left in each portion. Spread the honey glaze over the salmon and season.
Heat an overproof saute pan with a little olive oil spray until hot. Add the salmon, skin side down and cook for 1 minute to crisp the skin. Transfer to the oven and roast for 5-7 minutes.
Combine the fennel, apple and beans in bowl and toss with a little olive oil and a squeeze of lemon juice. Season.
Number of Servings: 4
Recipe submitted by SparkPeople user IMELDASHOEQUEEN.
Nutritional Info Amount Per Serving
- Calories: 442.1
- Total Fat: 16.6 g
- Cholesterol: 142.0 mg
- Sodium: 115.8 mg
- Total Carbs: 21.0 g
- Dietary Fiber: 4.8 g
- Protein: 52.5 g
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