Salmon and Omega-3 fatty acids
Wow, I can’t believe how warm it has been the last couple of days. We aren’t even into April and it’s in the 80’s here in Charleston, SC. The azaleas are in full bloom and it has me wondering what they are going to do for the azalea festival this year that isn’t for another 3 or 4 weeks! This kind of weather makes me want to eat pretty light. I had my share of soups this winter season, but this weather has put me in the mood for lighter fare. I decided salmon would be a great compliment to my purple potatoes and asparagus from my CSA order this week.
Salmon and any fish that contains omega-3 fatty acids are great for you. For more about omega-3 fatty acids and cancer prevention go here. That aside salmon tastes great and is very easy to prepare. I prepared this salmon and sides in under 30 minutes and the salmon was frozen! Aren’t the purple potatoes pretty! These taste just like regular potatoes, but are loaded with antioxidants. Here is more on the purple potatoes and their possible anti-cancer value.
Salmon with Rosemary
8 ounces wild Alaskan salmon, fresh or frozen
1 sprigs rosemary, coarsely chopped
½ tablespoon olive oil
salt and pepper
garnish with lemon
Preheat oven to 350 degrees. Brush the pan lightly with olive oil and brush top of salmon with olive oil. Lightly salt the salmon. If you are using frozen salmon bake for 15 minutes. Then place salmon under broiler and broil for 3-5 minutes until done. Remove from oven and add pepper and chopped rosemary. Garnish with lemon wedges for serving. (If using fresh salmon place salmon on a baking sheet and broil 7-9 minutes.)