Atlantic salmon with rosemary, pepper and garlic
- Ready In: 13 minutes
- Prep Time: 5 minutes
- Cooking Time: 8 minutes
- Serves: 4
This is a quick way to add a little zing to any fish fillet. If you haven't fresh rosemary, you can use the dried version, but add it later with the lemon juice and wine.
Ingredients
- 4 Atlantic salmon cutlets (about 800 grams)
- 2 teaspoons extra-virgin olive oil
- 1-2 cloves garlic, crushed
- 1 tablespoon fresh chopped rosemary
- freshly ground black pepper
- 1 tablespoon lemon juice
- 2 tablespoons dry white wine
- TO SERVE:
- 4 wholegrain bread rolls
- large tossed leaf salad
Nutrition per serve
2122 kilojoules (507 Calories), 22 g fat (including 4 g saturated fat), 27 g carbohydrate (including 4 g sugars), 5 g fibre and 400 mg sodium. Read our nutrition rating system.
Directions
1. Pat cutlets dry on kitchen paper.
2. Brush oil over the base of a frypan and cook garlic, rosemary and pepper for 1 minute.
3. Add fish and brown 1 minute on both sides.
4. Add lemon juice and wine, reduce heat, cover and steam for about 5 minutes or until fish flakes easily when tested with a fork. The liquid should almost evaporate.
5. Serve with wholegrain bread rolls and a tossed salad.
