Lemon Rosemary Salmon – Healthy Option

Lemon Rosemary Salmon

Lemon Rosemary Salmon is a delicious & healthy meal you can whip up in a snap! Share the ❤ by sharing this easy recipe!

Why Lemon Rosemary Salmon?

Can you call something this easy a recipe? Just a few ingredients and such minimal prep hardly seems worth writing down. But hey, I seek out these kind of recipes all the time, so I’m guessing others do too. Actually, I had two motivations for such a simple recipe. After a few weeks of eating fairly indulgently, my body was screaming for something simple and healthy. The other goal, was to find a recipe that utilized ingredients I had on hand. Essentially a low key Iron Chef challenge (hopefully that’s a familiar reference. If not, let it go and just move on.)

Cooking Method Flexibility

I am a big fan of using a cedar plank while grilling, but wasn’t able to find one when I made this recipe. No problem. I just went with a direct grilling method instead. The great news was that it still turned out moist and delicious! The key to grilling salmon is to leave the skin on and cook it skin side down with the grill top closed. You can serve the salmon with the skin on (just let your guests know) or you can slice it off just before serving. If grilling isn’t a convenient cooking method at the moment (yes my fellow Mid-westerners, I know it IS February) you can opt to bake the salmon instead.  Baked fish turns out quite well, actually.

Veg Out! 

You’ll notice I served two cooked vegetables with this meal – Blistered Green Beans and Lemon Parsley Carrots. While I’ve enjoyed a number of great salads recently, most salad just don’t pack the nutritional punch provided by whole cooked veggies. I also find that if I serve a duo of cooked vegetables or a vegetable medley, I don’t miss a starchy side like potatoes, rice, etc…

With that in mind, I selected these two easy recipes which can also be prepared in advance. I went this route because the grill was a few floors away at the condo and I needed an easy option for getting everything to the table while still hot (always a tricky part of serving any meal!)

Lemon Rosemary Salmon

Serving Size: Serves 4


    Lemon Rosemary Salmon
  • 2 tablespoons grainy mustard
  • 2 tablespoons maple syrup
  • 1 teaspoon minced rosemary
  • 1 tablespoon grated lemon zest
  • 1/2 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • 4 (6 ounce) salmon fillets with skin (about 1" inch thick)
  • lemon slices and rosemary sprig for garnish, if desired
  • Optional Equipment: cedar grilling planks (1 or more depending on size of fillets)
    Blistered Green Beans
  • 1 lb. fresh green beans, washed and ends trimmed
  • 1 1/2 tbsp. extra virgin olive oil
  • kosher salt and freshly ground black pepper to taste
    Lemon Parsley Carrots
  • 2 c. baby carrots
  • 1 1/2 tbsp. sugar
  • 1 1/2 tbsp. fresh lemon juice
  • 4 tbsp. butter
  • 1 1/2 tbsp chopped fresh parsley
  • kosher salt and freshly ground black pepper


    Lemon Rosemary Salmon
  • If using a cedar grilling plank, soak it in water to cover 2 hours, keeping it immersed (I weigh down the plank with a heavy pot lid.)
  • Heat gas grill to medium-high heat.
  • Stir together mustard, honey, rosemary, zest, salt and pepper. Spread mixture on flesh side of salmon and let stand at room temperature 15 minutes.
  • Put salmon on plank or directly on grill, skin side down. Grill with cover closed, until salmon is just cooked through and edges are browned, 13 to 15 minutes. Time will vary depending on thickness of fillets. Top with lemon slices and rosemary sprigs, if desired.
  • Note - see link in post for baking method.
    Blistered Green Beans
  • Preheat oven to 400 degrees. Place green beans on baking sheet and drizzle with olive oil. Use your hands to thoroughly coat beans. Sprinkle beans with salt and pepper and toss again with hands. Spread into a single layer on pan. Roast for 20 minutes, or until fairly browned in spots and somewhat shriveled, stirring mid-way through.
  • Can be prepared a few hours in advance: After cooking, cool beans rapidly by placing them on a platter (or clean baking sheet) in a single layer. Refrigerate until no longer warm, then cover with plastic wrap. Reheat in microwave on medium power until warmed.
    Lemon Parsley Carrots
  • Place carrots in sauce pan and fill with enough water to just almost cover carrots (add 1/2 tsp. of salt, if desired and stir.) Cover and bring to boil. Uncover and boil gently until just barely tender, about 5-7 minutes. Drain and rinse in cold water. Drain well.
  • Melt butter in sauce pan. Add sugar and lemon juice, stirring to combine. Add carrots, parsley and season with salt & pepper, to taste. Stir and serve.
  • Can be prepared a few hours in advance: After cooking, place in a bowl and refrigerate until no longer warm, then cover with plastic wrap. Reheat in microwave on medium power until warmed.


Adapted from Cedar-Plank Salmon recipe found on epicurious, which gives credit to Bill Jones, Gourmet August 2009





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