Rosemary Gone Wild And A Recipe, Too!

Today I pruned my rosemary bush because as you can see, it had gone wild.  I must add that this is the picture after I pruned it!  

 I planted some mint because I just love to make mint iced tea.  

 I also planted some basil which I use quite often for a tomato, onion and basil omlet,  and bruschetta, I must add!

 I haven't gotten thyme yet but that will be my next purchase.  I had some but the rosemary had so taken over my little herb garden that it wasn't doing well.  I weeded the herb bed so that came up too.

I would like to leave you with a great recipe for Oven Lemon Rosemary Salmon. I use it quite frequently because fish is so healthy for you.  Adding the herbs and lemon to the salmon really helps to cut down on the fishiness of the fish.  I have also used the herb topping on chicken and it is just as good if you don't care for seafood.  Try it!

Oven Lemon Rosemary Salmon

1 lb of salmon

2 tsp extra virgin olive oil

2 tsp fresh lemon juice

1/4 tsp salt

pinch of freshly ground pepper

2 cloves of garlic

2 tsp of fresh rosemary leaves, chopped

capers(optional)

Preheat oven to 350 degrees.

Cut the fish into 4 equal portions.  Combine olive oil, lemon juice, salt, pepper, garlic and rosemary in a bowl.  Brush the mixture onto the fish. 

Place on a greased baking sheet that has sides to it.  Bake for 15-20 minutes until the fish can be flaked with a fork.  To serve, top the fish with capers which is optional. 

Serves 4.