Name: Rosemary Dijon Salmon
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 1 side of Salmon (I used sockeye here), skin removed; 3 tbsp Spiceology Rosemary Dijon, divided; Olive oil, as needed; 1 cup Whipping cream; 3 cloves Garlic, minced; 1/4 cup White wine; 3 tbsp, Fresh dill, chopped; Salt and pepper, as needed

Ingredients

Scale

1 side of Salmon (I used sockeye here), skin removed
3 tbsp Spiceology Rosemary Dijon, divided
Olive oil, as needed

For the sauce

1 cup Whipping cream
3 cloves Garlic, minced
1/4 cup White wine
3 tbsp, Fresh dill, chopped
Salt and pepper, as needed

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Instructions

Season salmon with olive oil and 2 tbsp of Spiceology Rosemary Dijon and some salt. Cover and place in fridge for 30 minutes.
Pre-heat oven to 375°F.
Place salmon in oven and roast for 10-12 minutes (add more time depending on your thickness of salmon)
While your salmon is cooking make your sauce.
In a pan, add olive oil and heat until medium heat, add garlic and sauté for 1 minute, add your white wine to the pan. Stir in remaining 1 tbsp of Spiceology Rosemary Dijon and add in your cream. Keep this on medium heat and let reduce until thick and coats the back of a spoon, season with salt and pepper to taste.
Remove salmon from oven, and serve with roasted potatoes and some asparagus, drizzle sauce over salmon and enjoy.