If you're anything like me, you're always looking for a way to shed a pound or two from the indulgences of the holidays. Here's a simple recipe that delivers a delicious, healthy meal to help you get back on track, all while keeping kitchen time short and prep work minimal. Salmon is my choice, but a nice, meaty white fish will work as well. Enjoy!
Lemon Rosemary Pan-Seared Salmon
- 2 salmon fillets, about 6 oz each
- Cooking spray
- 1 lemon, halved (slice one half)
- 2 sprigs rosemary
- 2 whole cloves garlic
- 1 Tbsp avocado (or canola) oil
- Salt and freshly ground black pepper
Spray a medium-sized skillet with cooking spray. Add the avocado oil which has a very high smoke point to the skillet and place it over medium-high heat. Canola oil can be used as a substitute. Season the salmon with salt and pepper. When the pan is hot, add the salmon presentation side (opposite of skin side) down and cook for about 2-3 minutes. Add the lemon slices (reserve two slices for garnish), garlic, and rosemary to the pan. Baste fillets with the oil and juices that collect in the pan with a spoon. Carefully flip the filets, squeeze the remaining half of lemon over them, and cook another 3 minutes, basting every 30 seconds.
Serve with jasmine rice, fresh lemon slices, and fresh rosemary for garnish.