Lemon Rosemary Seared Salmon

By Shelly Rose  , , , , , , , , ,

February 16, 2018

Fish can be intimidating, but a simple pan sear with oil, salt, pepper, lemon, garlic, and a fresh herb is fail safe. It's a fast and tasty way to have this superfood on the regular.

  • Prep: 5 mins
  • Cook: 10 mins
  • Yields: 2 5 oz servings


avocado or safflower oil (medium to high heat tolerant)

10 oz. wild caught salmon filet, with skin, cut into two servings

sea salt

black pepper

1 lemon, cut into slices

2 cloves garlic, peeled and thinly sliced

2 sprigs of fresh rosemary


1Turn heat to medium-high and add about 2 teaspoons of oil to a cast iron or medium non-stick skillet.

2Season both sides of the salmon with salt and pepper.

3Add the salmon to the hot pan, skin side up and sear for 2-3 minutes.

4Add the lemon, garlic, and rosemary.

5Once the one side has seared and is easy to flip, flip it over and sear the other side for 2-3 minute, or until done (depends on how thick the fish is).

6Pour any drippings from the pan over salmon and serve.

Serve over a salad, next to steamed colorful vegetables, and a whole grain of choice like brown rice, black wild rice, or quinoa for a well rounded meal.