Ingredients

For salmon:

  • 4 boneless salmon fillets, skin on
  • 1/4 cup J. Olive Co. Pomegranate Balsamic
  • 2 tsp brown sugar
  • 1/2 tsp salt
  • 1/4 tsp cornstarch
  • Black pepper to taste
  • J. Olive Co. Rosemary Olive Oil

For rosemary potatoes:

  • 1 Tbsp J. Olive Co. Rosemary Olive Oil
  • 1 tsp chopped fresh thyme
  • 1/2 tsp minced fresh rosemary
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 12 oz quartered dutch cream potatoes

Directions

For salmon:

  1. Preheat oven to 300 degrees. Rinse fillets and pat dry.
  2. In a small bowl, mix together brown sugar, salt, and cornstarch. Evenly rub the mixture over the fillets. Lightly sprinkle the fillets with black pepper.
  3. Add olive oil to nonstick skillet. Heat on medium-high. Place fillets skin side up. Sear for 1-2 minutes, flip over and sear skin for another minute.
  4. Transfer fillets to a greased baking sheet. Brush each fillet with balsamic. Cook for 8-12 minutes.

For potatoes:

  1. Preheat oven to 450 degrees.
  2. Combine olive oil, thyme, rosemary, salt, black pepper, and potatoes in bowl.
  3. Spread potatoes on baking sheet. Bake for 25 minutes or until golden brown.

Original recipe and image found at The Well Dressed Olive

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