Introducing the Pan-Roasted Wild Salmon with Anchovy-Rosemary Dressing, a dish that is as simple to prepare as it is delicious to taste. This recipe employs a great pairing of anchovies and rosemary to create a flavorful dressing that is sure to tantalize your taste buds
Pan-Roasted Wild Salmon With Anchovy-Rosemary Dressing
Salmon is the perfect base for a paleo or keto meal. Adding the salty anchovy dressing with a hint of fresh rosemary elevates this from boring to incredible.
This pairs perfectly with Dijon and pecan asparagus or oven-roasted broccoli. A delicious and satisfying meal filled with fiber, protein, and most of all, flavor.
Ingredients
Serves: 4 Prep Time: 20 min Cook Time: 4 min
• 1 sprig of fresh rosemary, leaves picked and finely chopped
• 10 anchovy fillets, finely chopped
• Juice of 1 lemon
• Extra-virgin olive oil
• 4 wild salmon fillets
• 1 ½ lbs broccoli
• Cooking fat
• Sea salt and freshly ground black pepper to taste
How to Make Pan-Roasted Wild Salmon With Anchovy-Rosemary Dressing
Preheat the oven to 400°F/200°C. Then, use a mortar and pestle and pound the fresh rosemary leaves until they are finely chopped. To this, add the chopped anchovy fillets, and pound it until the mixture has become a thick paste.
In a medium bowl, mix this anchovy paste with the lemon and olive oil. Add more olive oil until it is the consistency you prefer for drizzling. Season with salt and black pepper.
Heat an oven-safe skillet over medium heat. While that is warming, rub the salmon fillets with the cooking fat and season both sides with salt and pepper. Place the salmon in the skillet skin-side down, and cook for 2 minutes.
Place the skillet into the oven, and cook for 4 minutes, or until the salmon has reached 135°F internally at the thickest point.
While the salmon is roasting, steam or boil the broccoli in salted water for 2 to 3 minutes, until just tender. Drain the broccoli, then drizzle with some of the anchovy dressing.
Serve the salmon and broccoli together with additional dressing if desired.
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📖 Recipe
Pan-Roasted Wild Salmon With Anchovy-Rosemary Dressing
Looking for a delicious paleo-friendly recipe? Try our pan-roasted wild salmon with anchovy rosemary dressing! Perfectly seasoned and full of flavor.
Ingredients
- 1 sprig of fresh rosemary leaves picked and finely chopped
- 10 anchovy fillets finely chopped
- 2 tablespoon lemon juice
- 2 tablespoon extra-virgin olive oil
- 4 wild salmon fillets
- 1 ½ lbs broccoli
- 3 tablespoon cooking fat
- Sea salt and freshly ground black pepper to taste
Instructions
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To start, preheat your oven to 400°F/200°C. Grab your mortar and pestle, and pound fresh rosemary leaves until finely chopped. Add chopped anchovy fillets and continue pounding until it becomes a thick paste.
1 sprig of fresh rosemary, 10 anchovy fillets
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In a medium bowl, mix the anchovy paste with lemon and olive oil. Adjust the consistency by adding more olive oil and season with salt and pepper to taste.
2 tablespoon lemon juice, 2 tablespoon extra-virgin olive oil
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Rub the salmon fillets with cooking fat and season with salt and pepper. Heat an oven-safe skillet over medium heat and place the salmon skin-side down. Cook for 2 minutes before transferring the skillet to the oven. Roast for 4 minutes or until the salmon reaches an internal temperature of 135°F at the thickest point.
4 wild salmon fillets, 3 tablespoon cooking fat, Sea salt and freshly ground black pepper
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As the salmon cooks, steam or boil broccoli in salted water until tender. Drain and drizzle with anchovy dressing.
1 ½ lbs broccoli
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Serve the salmon and broccoli with additional dressing if desired. Enjoy this healthy and flavorful paleo-friendly dish!
Notes
- If cooking with skinless salmon, the recipe can go straight to the oven. Just add 2 minutes to the cooking time.
- Oregano, thyme, and sage are also great additions to the rosemary and anchovy dressing.
Nutrition
Calories: 466kcalCarbohydrates: 12gProtein: 41gFat: 29gSaturated Fat: 5gPolyunsaturated Fat: 11gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 100mgSodium: 142mgPotassium: 1418mgFiber: 4gSugar: 3gVitamin A: 1140IUVitamin C: 155mgCalcium: 116mgIron: 3mg