Food Friday: Citrus Rosemary Salmon

I'm posting a non-vegetarian recipe today. I know! It's the first time ever. (Except the whole steak incident but you don't even remember that, do you?) I haven't talked to you about my flexitarianism in a while, so rest assured, I am still striving toward a mostly vegetarian diet. But, come on. I live in the Pacific Northwest, and even someone with a willpower of steel can't resist some locally caught salmon. I know I shouldn't eat it. Salmon is probably the most over-fished fish there is, and I should know better. I do know better. But I caved.

Salmon is not my favorite fish. It's one of Justyn's favorites, and really he's the one that pressures me into eating it. (See how I don't take responsibility for my own eating choices? Clever, huh? Spouses are good for lots of things, and one of them is using them as a scapegoat. Come on, you know you've done it.) And, when you're walking through the farmer's market and you pass by the fish lady and see that she just caught some fresh salmon this morning, it is hard to resist, even for someone like me.

Anyway, Justyn loves salmon about a hundred times more than I do. But sometimes, it's just too fishy tasting for me, you know? It's got a strong flavor and I have to be in the right mood for it. So, I'm always trying to find a different way to cook it so that I can enjoy it with Justyn when he gets one of his cravings.

I can't take credit for this recipe. I went to a friend's house and she made the salmon this way. I have changed it a little bit, though, and let me tell you, it is so good. The rosemary and the citrus really help cut any fishy-ness that you might taste. And, it's so light and fresh-tasting for summer. I served this with asparagus and some roasted squash and it was a great meal.

Citrus Rosemary Salmon
Fresh salmon fillets
Fresh rosemary sprigs
Lemon
Orange
olive oil
salt
pepper

1. Put the fish in a baking dish (if using an oven) or a large piece of foil (if grilling). Remember to spray the bottom with non-stick cooking spray.
2. Drizzle the fillet with olive oil, then sprinkle with salt and pepper.
3. Slice half of the lemon and half of the orange. Use the unsliced portions to squeeze the lemon and orange juices over the top of the fish. Watch out for seeds!
4. Cover the fish with 2-3 sprigs of rosemary, and then lay the lemon and orange slices on top of the rosemary.
5. Cover your baking dish, or close up your foil packet, and cook at about 350 degrees. A regular sized fillet (1/2 pound or so) takes about 20-25 minutes. When it's flaky and lost its shininess/translucency, then it's done. I usually check mine after 15 minutes and go from there.