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Atlantic salmon with rosemary, pepper and garlic

Written by Catherine Saxelby on Sunday, 19 July 2009.
Tagged: dairy-free, dinner, egg-free, healthy cooking, healthy heart, healthy recipes, high protein, omega-3

  • Ready In: 13 minutes
  • Prep Time: 5 minutes
  • Cooking Time: 8 minutes
  • Serves: 4
Atlantic salmon with rosemary, pepper and garlic


This is a quick way to add a little zing to any fish fillet. If you haven't fresh rosemary, you can use the dried version, but add it later with the lemon juice and wine.


  • 4 Atlantic salmon cutlets (about 800 grams)
  • 2 teaspoons extra-virgin olive oil
  • 1-2 cloves garlic, crushed
  • 1 tablespoon fresh chopped rosemary
  • freshly ground black pepper
  • 1 tablespoon lemon juice
  • 2 tablespoons dry white wine
  • 4 wholegrain bread rolls
  • large tossed leaf salad

Nutrition per serve

2122 kilojoules (507 Calories), 22 g fat (including 4 g saturated fat), 27 g carbohydrate (including 4 g sugars), 5 g fibre and 400 mg sodium. Read our nutrition rating system.


1. Pat cutlets dry on kitchen paper.

2. Brush oil over the base of a frypan and cook garlic, rosemary and pepper for 1 minute.

3. Add fish and brown 1 minute on both sides.

4. Add lemon juice and wine, reduce heat, cover and steam for about 5 minutes or until fish flakes easily when tested with a fork. The liquid should almost evaporate.

5. Serve with wholegrain bread rolls and a tossed salad.