27 January 2013

Buttery Lemon Rosemary Salmon

According to a lot of people with far more extensive knowledge about these things than myself, seafood is good for you. White fish is fine, but the really nutritious kinds are the big ones like swordfish, tuna, and salmon. The catch-22 in a nation of mass produced goods is that the frozen bulk bags and even some of what's found in the "fresh" seafood case at large grocery stores (excluding Whole Foods, of course) are fish from FARMS. 

That's bad.

Besides being raised and "living" in an unnatural environment from normal fish development, the colorful ones, salmon especially, are DYED pink because the improper growth has greyed their meat. And the FDA says that's okay. Gross. 

So when buying fish-- and I know it's not cheap-- go for wild caught.  


Our little local grocer had a nice shipment of salmon a couple weeks ago. They had already cut filets OR you could get salmon (and sturgeon) steaks cut to your preferred size.

That's right: there was a giant salmon body in the case ready for "steaking."  How awesome is that?!  They also have beef feet and sheeps heads-- it's trippy.  So for 10 bucks I got the 2 beautiful filets you see above (did I mention buying local is a heck of a lot cheaper?!).

The recipe comes from Practical Paleo-- a must have for anyone looking into this lifestyle-- and so far everything from that book has been phenomenal.

The original recipe calls for broiling on a low broil setting, but since I can't use my broiler (gotta love luxury apartment living!!!) I baked the salmon at 500 degrees for 10-12 minutes.... or cook it to your liking.... do whatever you want, okay! See if I care! 

I also used grass-fed butter (Kerry Gold brand) but you can use regular as well. No pressure. I paired my delightful meal with a loose leaf Yunnan Golden Pu-reh black tea from Teavana. Black tea is great for circulation, your blood, and heart. It was heavenly.

A side of fresh salad and strawberries completed the meal.  Needless to say, it was completely filling, Michael was a happy camper, and it was one of the easiest meals to put together.  Next time you decide to splurge on seafood, try the salmon.

Buttery Lemon Rosemary Salmon


1 lb wild salmon, either whole or in however many portions you need
2 Tbsp butter, ghee, or coconut oil
1 lemon, 1/2 is for juice and the other half is thinly sliced
1/2 tsp sea salt
1/2 tsp rosemary

Preheat oven to 500 degrees OR low broil setting

In a small bowl, combine rosemary and sea salt. Set aside. Place thinly sliced pats of butter in a baking dish, or spread ghee or coconut oil over the bottom of the dish. Place salmon in the dish and squeeze fresh lemon juice over the filets. Sprinkle with rosemary-salt mixture. Add more pats of butter to the salmon and top with thin slices of lemon.

Bake or broil for 10-12 minutes until prepared to your liking.


  1. Oh my, now that looks quite heavenly :-) I never knew that about the pink dye...eek! It's sad how much you can't trust the FDA.

    1. It is sad... but we do the best we can :)