Lavender Rosemary Salmon With Roasted Rosemary Potatoes
This recipe, in a flash of inspiration, took advantage of the herbs growing in my garden. It was the perfect dinner for two, and such an easy meal to make! But you do have to get it started a bit beforehand, or take advantage of the alternate suggestion for preparation. Namely, cooking the potatoes in a frying pan versus roasting them. While I don’t recommend it, you could also eliminate the marinating time for the salmon, but it wouldn’t allow adequate time for the lavender and rosemary oils to work their magic! But if you must, you must.
Prep time: 15 minutes hands on PLUS 3 hours to marinate fish, 40 minutes to roast potatoes.
What You Need:
2 large potatoes, sliced thin
2 120 gram (1/4 pound) fillets of salmon, pin bones removed, skinned
4 sprigs of rosemary, fresh
10 lavender leaves, fresh
2 tbsp olive or grape seed oil per salmon fillet
Salt & pepper to taste
What You Need To Do:
Place salmon on a large plate. Remove pin bones, rub olive oil over salmon. Place 5 lavender leaves on each salmon fillet. Place rosemary leaves from 2 sprigs evenly across each fillet. Cover with plastic wrap and allow flavors of herbs to infuse into the fish, 3 to 6 hours in the refrigerator.
Preheat oven to 170 C (325 F). Place sliced potatoes in a baking dish. Drizzle with olive oil. Drop rosemary leaves across potatoes. Bake at 170 C for 40 minutes.
After salmon marinates (and potatoes are ready), heat a frying pan on medium heat. Add enough olive oil to lightly coat the bottom of the pan. Salt and pepper the salmon. When pan and oil are hot, place salmon into pan to fry. Keep an eye on the side of the salmon. When it has cooked about half-way, gently flip over with a spatula. Careful handling will result in a beautifully flipped fillet of salmon.
Continue to cook until fillets are cooked through, approx. 4 minutes on each side.
Place potatoes on plate. Place salmon next to the salmon.
Garnish with parsley if desired.