Ingredients
1.5 lb. salmon fillet
3 Tbsps. Olive oil
3 Tbsps. Reduced sodium soy sauce
1.5 Tbsp. Dijon mustard (such as Grey Poupon)
1.5 Tsp. lemon juice
2 cloves garlic sliced
3 large rosemary sprigs
fresh cracked pepper
Preparation
Combine olive oil, soy sauce, mustard, garlic, lemon juice, peeper and leaves from two rosemary sprigs in bowl - whisk together. Check salmon to be sure it has been thouroughly de-boned and marinade 20 min - 2 hours. Pre-heat oven to 350. Place marinaded fish in pyrex dish - place remaining rosemary spring on top and bake at 350 for 25 minutes or until just cooked. Serve with asparagus or broccoli and wild rice or risotto for a hearty meal
