Flaky salmon cooked to perfection in rich and lip-smacking-good Lemon Rosemary sauce. Ready in 20 minutes!
1/3cupdry white wine (such as a Sauvignon Blanc)
1/2tbspfinely chopped fresh rosemary leaves
lemon slices and rosemary to garnish
Cut the salmon fillet into the serving sized pieces.
Sprinkle the salmon with salt and pepper, and brush the top with olive oil.
Heat up a large, non-stick skillet on medium heat. Add the salmon to the pan skin side up, cover with lid, and cook for about 3-4 minutes.
After 4 minutes, flip the salmon and cook for another 3 minutes. Remove the salmon from the pan and set aside.
To the same pan add wine, lemon juice, honey and rosemary. Stir and cook for about 2 minutes.
Dissolve the cornstarch in a small amount of water (about 3 tbsp) and add to the sauce. Cook for another minute and add the salmon to the pan skin side up. Turn off the heat, cover the dish with a lid and let it rest for a few minutes.
Flip the salmon before serving and garnish with lemon slices and fresh rosemary.
Lemon Rosemary Salmon
Amount Per Serving
Calories 403Calories from Fat 72
% Daily Value*
Total Fat 8g12%
Saturated Fat 2g10%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 3g
Total Carbohydrates 5g2%
Dietary Fiber 0.02g0%
* Percent Daily Values are based on a 2000 calorie diet.