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Bite Of Minnesota: Roasted Salmon With Lemon & Rosemary

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(credit: Crystal Grobe)

(credit: Crystal Grobe)

Crystal Grobe Crystal Grobe
Crystal Grobe is a local food writer who truly enjoys creating new...
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With snow piles melting and puddles to dodge, there have certainly been signs of spring in the recent days. After a long winter, even a couple days of sunshine are a welcome break those gloomy and cold days. Since I can’t control the outside weather, I try to brighten up my days inside with a bouquet of fragrant flowers, colorful fruits and vegetables, and fresh flavors to brighten the palate. Remember the edamame and soba noodle salad from last week? I served it alongside roasted salmon that had a brightness of it’s own: sprigs of rosemary tucked under slices of lemon. Sometimes it’s the little things that help carry us through to sunnier days.

Roasted Salmon with Lemon & Rosemary
(serves 4)

3 lbs. salmon (more or less depending on your preferred portion size)
1-2 lemons, sliced into 1/4-inch thick slices
4 sprigs rosemary, cut in half
Salt and pepper to taste
Olive oil

Preheat oven to 400 degrees. Rinse salmon and pat dry with paper towels. Rub with olive oil and sprinkle with salt and pepper and place on a parchment lined baking sheet. Divide lemon slices among salmon, placing one or two slices on each section of fish. Tuck rosemary sprigs under lemon slices.

Roast salmon for 15 to 20 minutes (depending on thickness of the fish) until desired doneness. Let rest for 10 minutes before serving .

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