Rosemary Honey-Glazed Salmon

Raw salmon fillet
Rosemary Honey-Glazed Salmon
Print Recipe
Servings Prep Time
8 servings 10 minutes
Cook Time
25 minutes
Servings Prep Time
8 servings 10 minutes
Cook Time
25 minutes
Raw salmon fillet
Rosemary Honey-Glazed Salmon
Print Recipe
Servings Prep Time
8 servings 10 minutes
Cook Time
25 minutes
Servings Prep Time
8 servings 10 minutes
Cook Time
25 minutes
Ingredients
Adjust servings: servings
Units:
Instructions
  1. Preheat oven to 400 degrees. Brush 2 rimmed 17 by 12-inch baking pans with extra-virgin olive oil. Place half of salmon in center of pan of one pan. Repeat with the other pan, placing the second salmon in the second pan.
  2. In a small bowl mix together Dijon, honey and rosemary. Brush evenly over top of salmon then sprinkle with salt and pepper.
  3. Bake in preheated oven 18 - 20 minutes, or until center is just barely cooked through (it will cook another couple of minutes after it comes out of the oven. Remove and let rest 5 minutes. Cut salmon into portions. Serve warm.
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Tuscan Salmon with Rosemary Orzo

Tuscan Salmon with Rosemary Orzo
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The flavors and textures in this recipe are visually and tastefully delightful. Serve with a salad of immune boosting seeds/nuts, a chopped green onion or two and greens (spinach, romaine or arugula) tossed with a lime or apple cider vinaigrette and dinner is ready. “Fish is high in important vitamins such as B1 (thiamine), B2 (niacin) and D as well as omega 3 fatty acids. Salmon is a good source of omega-3 fatty acids. It is believed that omega 3 fatty acids reduce the risk of developing cardiovascular disease by increasing the levels of “good” cholesterol and lowering the levels of “bad cholesterol in the body. They’ve been found to prevent blood clots and there is evidence that omega 3 fatty acids help relieve symptoms of arthritis.” Nutrition for Life, Lisa Hark PhD and Darwin Deen, MD. Sadly, increasingly there are health dilemmas associated with eating fish, in particular farmed fish. “Farmed fish are fed fish meal and fish oils because they need proteins and fats to help them grow (wild salmon get the nutrients they need by eating other fish which are small and relatively low in chemical contaminants); but these feeds contain higher concentrations of pollutants called PCBs (polychlorinated biphenyls)…Farmed fish have twice the fat and more than twice the saturated fat of their wild counterparts – increasing the levels of PBCs... Their omega-3 content depends entirely on what they are fed and this varies by species and farm. “ To learn more about PBCs “which are a “probable carcinogen visit http://www.clearwater.org/news/pcbhealth.html I believe it is important to be a conscious consumer and in regards to fish, choose to know where the fish comes from, whether is it is farmed or wild., not just for our health but also for that of the fish and the planet. We can make a difference by relying on a fish advisory card (link to http://www.seafoodwatch.org/consumers/seafood-and-your-health) and voting with our forks to only buy fish that is sustainable and healthy.
Tuscan Salmon with Rosemary Orzo
Print Recipe
The flavors and textures in this recipe are visually and tastefully delightful. Serve with a salad of immune boosting seeds/nuts, a chopped green onion or two and greens (spinach, romaine or arugula) tossed with a lime or apple cider vinaigrette and dinner is ready. “Fish is high in important vitamins such as B1 (thiamine), B2 (niacin) and D as well as omega 3 fatty acids. Salmon is a good source of omega-3 fatty acids. It is believed that omega 3 fatty acids reduce the risk of developing cardiovascular disease by increasing the levels of “good” cholesterol and lowering the levels of “bad cholesterol in the body. They’ve been found to prevent blood clots and there is evidence that omega 3 fatty acids help relieve symptoms of arthritis.” Nutrition for Life, Lisa Hark PhD and Darwin Deen, MD. Sadly, increasingly there are health dilemmas associated with eating fish, in particular farmed fish. “Farmed fish are fed fish meal and fish oils because they need proteins and fats to help them grow (wild salmon get the nutrients they need by eating other fish which are small and relatively low in chemical contaminants); but these feeds contain higher concentrations of pollutants called PCBs (polychlorinated biphenyls)…Farmed fish have twice the fat and more than twice the saturated fat of their wild counterparts – increasing the levels of PBCs... Their omega-3 content depends entirely on what they are fed and this varies by species and farm. “ To learn more about PBCs “which are a “probable carcinogen visit http://www.clearwater.org/news/pcbhealth.html I believe it is important to be a conscious consumer and in regards to fish, choose to know where the fish comes from, whether is it is farmed or wild., not just for our health but also for that of the fish and the planet. We can make a difference by relying on a fish advisory card (link to http://www.seafoodwatch.org/consumers/seafood-and-your-health) and voting with our forks to only buy fish that is sustainable and healthy.
Ingredients
Adjust servings:
Units:
Instructions
  1. Preheat oven to 400.
  2. Cook orzo as directed on package until al dente. Drain and place in a bowl and cover with clean dishcloth to keep warm.
  3. Heat oil in a large skillet over medium heat. Cook 1/2 cup onion and rosemary until onion softens, 9 minutes. Combine with orzo in a bowl.
  4. Brush a roasting pan with 1 tablespoon olive oil and place salmon fillet, skin side down in roasting pan.
  5. While salmon is roasting, heat skillet again with 1 tablespoon olive oil and cook remaining 1 cup onion until translucent, add tomatoes, mixing occasionally until they start to burst – about 3 -4 minutes. Remove from heat and mix in parsley and basil. Season with salt and pepper
  6. Spread orzo on a platter, place salmon on top and spread tomato mixture on top of salmon. Serve
Recipe Notes

Modified from Epicurious: Tuscan Salmon with Rosemary

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