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Pan seared Salmon with Lemon, Garlic and Rosemary

by Julie Lieber / Saturday, 27 January 2018 / Published in Fish Night
Pan seared Salmon with Lemon, Garlic and Rosemary
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Print Recipe
Prep Time Minutes 5
Cook Time 15 Minutes
Passive Time
Servings People
Prep Time Minutes 5 Cook Time 15 Minutes Passive Time Servings People
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Want an easy weeknight salmon recipe with about 4 ingredients? This pan seared salmon cooks, which cooks along with fresh lemon, rosemary and garlic, will impart flavor and be done in no time. I love to serve the fish alongside the roasted lemon slices and garlic – they are my favorite part of the dish. Serve fish with Mashed Potato salad with balsamic Vinaigrette alongside, or plate fish on top of a mound of the potatoes.
Ingredients
  • 4 6 ounces Salmon filets
  • 1 Lemon sliced into 1/3 inch rounds
  • 2-3 Sprigs Rosemary
  • 4 Cloves Garlic kept whole
  • canola oil as needed
  • Salt and Pepper
  • Additional lemon for squeezing juice on top
Ingredients
  • 4 6 ounces Salmon filets
  • 1 Lemon sliced into 1/3 inch rounds
  • 2-3 Sprigs Rosemary
  • 4 Cloves Garlic kept whole
  • canola oil as needed
  • Salt and Pepper
  • Additional lemon for squeezing juice on top
Instructions
  1. Add a few TBS of oil to a large skillet and over medium high heat.
  2. Season the salmon with salt and pepper.
  3. When the pan is hot, add the salmon presentation (opposite of skin side) down and cook for about 3-5 minutes (depending on how thick the piece is).
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  4. Add the lemon slices, garlic and rosemary.
  5. While the salmon is cooking, baste it with the oil that collects at the bottom of the pan with a spoon.
  6. Your salmon is ready to flip when it is well browned. Carefully flip the filets and cook for an additional 3 minutes or so.
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  7. Before serving, squeeze a little extra fresh lemon on top.
  8. Serve with the carmelized lemon and garlic.
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