Reader’s Recipe: Salmon Edition

Time for a new Reader’s Recipe! Hoooooray! šŸ˜€

The lovely Michelle of Life with a Crazy Pup submitted a yummy lemon rosemary salmon recipe when I first called for Reader’s Recipes.

Since I had some fresh rosemary leftover from Kelly‘s rosemary chicken and zucchini recipe, I figured I’d give her recipe a shot tonight!

I first took two frozen salmon filets out of the freezer to thaw while Ryan and I took SadieĀ on a 2.5 mileĀ walkĀ and hit up the grocery storeĀ to buy our food for the week.

Thawing Fish

When we returned home, the salmon was ready for cookin’.

I rubbed the salmon with a mixture of olive oil, salt, pepper and minced rosemary before adding lemon slices, lemon juice and white wine (I nixed the capers that the recipe called for because I am not a fan).

Ryan minced the rosemary like a pro.

Ryan + Rosemary

Ready for Cookin'

Ready for Cookin'

After wrapping the fish up in foil packets, I baked it at 400 degrees for 15 minutes while also roasting veggies to enjoy with the salmon.

How easy is this recipe!? I really like uncomplicated recipes that call for minimal ingredients that I have on hand. They make me smile!

Lemon Rosemary Salmon

My Plate

This dinner turned out wonderfully and I owe a big thank you to Michelle!

Dessert

For dessert Ryan and I split a white chocolate Kit Kat bar that I sneakily stuck on the belt at the grocery store.

White Chocolate Kit Kat

This dessert got me thinkin’… How good would a chocolate and peanut butter Kit Kat be!? Get on that, Hershey… or NestlĆ©… or whoever it is that makes Kit Kats. šŸ˜‰

Submit a Recipe

If you have a Reader’s Recipe you’d like to submit, feel free to comment on this post with a recommendation. I’ll be making another one next week!

Tonight’s Recipe

Salmon with Lemon, Capers, and Rosemary

(Submitted by Michelle,Ā Altered from Giadia De Laurentiis, Everyday Italian)

Ingredients

  • 4 (6-ounce) salmon fillets
  • 1/4 cup extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon minced fresh rosemary leaves
  • 8 lemon slices (about 2 lemons)
  • 1/4 cup lemon juice (about 1 lemon)
  • 1/2 cup Marsala wine or white wine
  • 4 teaspoons capers
  • 4 pieces of aluminum foil

Directions

Place each piece of seasoned salmon on a piece of foil large enough to fold over and seal.

Mix together olive oil, salt, pepper, and minced rosemary.

Brush top and bottom of salmon fillets with olive oil mixture.

Top the each piece of salmon with 2 lemon slices, 1 tablespoon of lemon juice, 2 tablespoons of wine, and 1 teaspoon of capers.

Wrap up salmon tightly in the foil packets.

Bake at 400 for 15 minutes. Check and make sure salmon is cooked all the way through.

Cooking Option: Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Place the foil packets on the hot grill and cook for 10 minutes for a 1-inch thick piece of salmon. Serve in the foil packets.