Roasted Salmon with Lemon, Rosemary and Coriande

Putting on the pounds is easy, isn’t it, especially during the holiday season with all its latkes and cookies, eggnog and hot chocolate. It’s an indulgent time in many ways. Every year I become one among the many people who gain weight between Thanksgiving and January 2nd. And every year I try to figure out ways to avoid gaining even more weight than the year before (it takes months to take it off). I wrote about this a few days ago and decided that this year my strategy is to eat sensibly in between celebrations. No stuffing myself allowed, no extra treats just because well, I’m gonna gain the weight anyway so I might as well put on a few more and have myself a few bags of potato chips. Nope. My sensible eating plan is working so far. The pound I gained over Thanksgiving is gone, so I am ahead of the game. Here’s what we had for dinner one night this week: Roasted Salmon with Lemon, Rosemary and Coriander. Low calorie, low fat and so simple. All that’s required to make plain old salmon into something more memorable is to include herbs and spices (here the rosemary and coriander but you could substitute with dill and Aleppo pepper; there’s lots of choices) and some lemony tang. A salad or plain vegetables, maybe some cooked quinoa and you’re all set for dinner. Btw, the salad you see in the photo is a perfect side dish for salmon. You can find the recipe here.   Roasted Salmon with Lemon, Rosemary and Coriander 1-2 lemons 4 salmon fillets or steaks, about 6 ounces each, about 1-1/4 inches thick 2 tablespoons olive oil 1 teaspoon Dijon mustard 1 tablespoon chopped fresh rosemary 1 teaspoon ground coriander salt and freshly ground black pepper to taste   Preheat the oven to 475 degrees. Cut the lemon(s) into thin slices and place them in a single layer in a baking dish. Place the salmon pieces on top (make sure there are enough slices for the entire piece of fish). In a small bowl, combine the olive oil, mustard, rosemary and coriander. Spread this mixture on top of the fish. Sprinkle with salt and pepper. Roast for about 15 minutes, depending on thickness, or until cooked to desired doneness. Makes 4 servings  

Putting on the pounds is easy, isn’t it, especially during the holiday season with all its latkes and cookies, eggnog and hot chocolate. It’s an indulgent time in many ways.

Every year I become one among the many people who gain weight between Thanksgiving and January 2nd. And every year I try to figure out ways to avoid gaining even more weight than the year before (it takes months to take it off).

I wrote about this a few days ago and decided that this year my strategy is to eat sensibly in between celebrations. No stuffing myself allowed, no extra treats just because well, I’m gonna gain the weight anyway so I might as well put on a few more and have myself a few bags of potato chips.

Nope.

My sensible eating plan is working so far. The pound I gained over Thanksgiving is gone, so I am ahead of the game. Here’s what we had for dinner one night this week: Roasted Salmon with Lemon, Rosemary and Coriander. Low calorie, low fat and so simple.

All that’s required to make plain old salmon into something more memorable is to include herbs and spices (here the rosemary and coriander but you could substitute with dill and Aleppo pepper; there’s lots of choices) and some lemony tang. A salad or plain vegetables, maybe some cooked quinoa and you’re all set for dinner.

Btw, the salad you see in the photo is a perfect side dish for salmon. You can find the recipe here.

 

Roasted Salmon with Lemon, Rosemary and Coriander

1-2 lemons

4 salmon fillets or steaks, about 6 ounces each, about 1-1/4 inches thick

2 tablespoons olive oil

1 teaspoon Dijon mustard

1 tablespoon chopped fresh rosemary

1 teaspoon ground coriander

salt and freshly ground black pepper to taste

 

Preheat the oven to 475 degrees. Cut the lemon(s) into thin slices and place them in a single layer in a baking dish. Place the salmon pieces on top (make sure there are enough slices for the entire piece of fish). In a small bowl, combine the olive oil, mustard, rosemary and coriander. Spread this mixture on top of the fish. Sprinkle with salt and pepper. Roast for about 15 minutes, depending on thickness, or until cooked to desired doneness. Makes 4 servings