Salmon With Lemon Glaze and Rosemary Crumbs

Name: Salmon With Lemon Glaze and Rosemary Crumbs
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters extra virgin olive oil, plus more for brushing; 2 garlic cloves, crushed; 59 milliliters honey; 2 Tbsps fresh lemon juice; 1 teaspoons grated lemon zest; 2 mint sprigs; 177 milliliters panko (or regular bread crumbs); 1 rosemary sprig, 4 inches; 907 grams salmon fillets; 4 servings salt and pepper

Salmon With Lemon Glaze and Rosemary Crumbs might be just the main course you are searching for. This recipe makes 4 servings with 554 calories, 47g of protein, and 29g of fat each. This recipe covers 33% of your daily requirements of vitamins and minerals. If you have lemon juice, salt and pepper, panko, and a few other ingredients on hand, you can make it. To use up the rosemary you could follow this main course with the Raspberry Brie Dessert Pizza with Rosemary and Candied Pecans as a dessert. It is a good option if you're following a dairy free and pescatarian diet. From preparation to the plate, this recipe takes around 30 minutes.

Ingredients

Servings:

59milliliters

extra virgin olive oil, plus more for brushing 2

garlic cloves, crushed 59milliliters

honey 2Tbsps

fresh lemon juice 1teaspoons

grated lemon zest 2

mint sprigs 177milliliters

panko (or regular bread crumbs)1

rosemary sprig, 4 inches 907grams

salmon fillets 4servings

salt and pepper

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. One wine you could try is Frank Family Vineyards Lewis Vineyard Reserve Chardonnay. It has 5 out of 5 stars and a bottle costs about 62 dollars.