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.
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