Rosemary Dijon Salmon

Rosemary Dijon Salmon

As I’ve talked about a few times before, I try to serve fish in my house at least once a week.  Its heart healthy, low-calorie, has omega-3′s, and is just an overall good for you dish.  There are a few drawbacks when it come so Fish Night. T.J. still refuses to eat it.  At 2 1/2 there are still some textures he’s pretty picky about.  I haven’t tried real hard to make it kid friendly, which may be what I try with my next attempt at fish.  I’m thinking if I put some type of healthy breading on it he may actually enjoy it.  Secondly, Mike is not a big fish fan.  The only fish fillets I’ve been able to get him to eat are mahi-mahi, tilapia, and salmon.  The first time I succeeded in actually getting him to eat salmon, and enjoy it, was when I made Balsamic Glazed Salmon, which is still one of my favorite salmon recipes I’ve made.  This was a huge accomplishment because I had read countless articles on how important it is to incorporate salmon into your diet.

So, long story short, Fish Night is a big deal because I have to really think about how I’m going to prepare the fish and, at this point, I must have another meal lined up for T.J. (hopefully, not for long).

For this week’s Fish Night I was able to try a recipe I’ve been wanting to try for a while.  I would only be making it for myself, so if it was a failure I wouldn’t feel too bad. Mike had eaten late in the afternoon so was not hungry and would be going for a run during suppertime, and I already had figured out what I was going to make T.J.

The dish I tried was Rosemary Dijon Salmon.  I usually love anything with rosemary or Dijon in it so I thought this sounded like a good combo.  The best thing about this meal is it only took about 5-10 min to put together, while tasting and looking like I had spent much longer on it.  It was delicious!

Here is what you’ll need on your grocery list:

**This recipe will make enough to cover 4 (6 oz) fillets**

4 (6 oz) Salmon Fillets

2 tbsp Rosemary, chopped

2 cloves Garlic, minced

2 tbsp Lemon Juice

2 tbsp Olive Oil

1  1/2 tsp Dijon Mustard

1/2 tsp Salt

1/4 tsp Pepper

4 slices of Lemon

Cooking Spray

Preheat oven to 450 degrees.

Line a baking dish with aluminum foil.  I do this every time I bake fish or chicken with a sauce or glaze.  It makes cleanup so much easier.  Spray aluminum foil with cooking spray.  Place each fillet skin side down in baking dish.

In a small mixing bowl, combine rosemary, garlic, lemon juice, olive oil, mustard, salt, and pepper.

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Brush rosemary Dijon mixture on the tops and sides of each fillet until all of the mixture is gone.

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Top each fillet with a slice of lemon.  This is a nice touch, makes a beautiful presentation, and gives you a little extra lemon to squeeze over the fillet when it is served.

Bake for 15-17 minutes.  Fish should be cooked to an internal temperature of 145 degrees.  Many fish “experts” would probably frown upon how well done we get fish at my house.  Both Mike and I like it a lot better when it is cooked longer and dries out a little.  If you don’t like the “slimy” texture that sometimes accompanies fish, try cooking it a little longer and see if you like it better.

Here is what this beautiful creation looked like:

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Beautiful!  I was a little sad I was only serving it to myself, it looked so pretty.  I usually try to be uber healthy when I’m eating fish and have veggies on the side, but since it was just me last night I served it with a side of cottage cheese topped with sliced cherry tomatoes, salt, and pepper and a lighter slice of cheese bread.

My tummy was very happy!

Give this recipe a try.  You won’t be disappointed!

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