Lemon Rosemary Salmon

📷 by: Cooktoria

Flaky salmon cooked to perfection in rich Lemon Rosemary sauce. Ready in 20 minutes! 

• 1 lb salmon fillet
• 2 -3 tbsp Rosemary Extra Virgin Olive Oil
• ⅓ cup dry white wine (such as a Sauvignon Blanc)
• ⅛ cup lemon juice
• 1 tbsp Forest Honey
• ½ tbsp finely chopped fresh rosemary leaves
• 1 tsp cornstarch
• Catch of the Day
• lemon slices and rosemary to garnish

1. Cut the salmon fillet into the serving sized pieces.
2. Sprinkle the salmon with Catch of the Day, and brush the top with Rosemary Extra Virgin Olive Oil.
3. Heat up a large, non-stick skillet on medium heat. Add the salmon to the pan skin side up, cover with lid, and cook for about 3-4 minutes.
4. After 4 minutes, flip the salmon and cook for another 3 minutes. Remove the salmon from the pan and set aside.
5. To the same pan add wine, lemon juice, honey and rosemary. Stir and cook for about 2 minutes.
6. Dissolve the cornstarch in a small amount of water (about 3 tbsp) and add to the sauce. Cook for another minute and add the salmon to the pan skin side up. Turn off the heat, cover the dish with a lid and let it rest for a few minutes.
7. Flip the salmon before serving and garnish with lemon slices and fresh rosemary.