I had the most amazing lunch today–the leftovers from our Easter Sunday meal. We cooked a rack of lamb and an entire steelhead both with fresh rosemary. Today Peedie Smudge packed 6 oz of the salmon on top of stir-fried vegetables. Stir fry has always been my go to meal when losing weight. It’s filling, tastes good, and can be cooked in a variety of ways. This one is a favorite.
Use fresh herbs if at all possible. The basil and rosemary make this dish amazing, and you’ll miss out using dry spices.
Rosemary Basil Salmon (or steelhead)
2 fillets (whole side, with skin on) about 3 pounds
Juice from 1 lemon
1/4 t Salt
Freshly ground pepper
2 cloves minced garlic
2 t fresh Rosemary leaves, finely chopped
1 bunch Fresh basil cut into thin strips
Olive oil
Preparation:
- Place fillets skin side down
- Squeeze the juice from one lemon over the fish (1/2 lemon per side)
- Rub salt, pepper, garlic and rosemary into the fillets
- Brush fish liberally with olive oil
- Spread basil shreds evenly over the fish. I used a lot of basil because it shrinks when cooked, and I love fresh basil.
Baking:
Bake the salmon at 400° F for 16-18 minutes and let rest a few minutes before serving.
Serve with veggies. We just used a bag of prepared stir-fry veggies cooked in olive oil with soy sauce.
Diabetes Be Gone! 