Pan-Roasted Wild Salmon With Anchovy-Rosemary Dressing

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Looking for a delicious paleo-friendly recipe? Try our pan-roasted wild salmon with anchovy rosemary dressing! Perfectly seasoned and full of flavor.

Course Main Course

Cuisine American

Keyword Keto Salmon, paleo salmon, pan roasted salmon, wild salmon

Prep Time 20

Cook Time 6

Total Time 26

Servings

Calories 466kcal

Cost $30

To start, preheat your oven to 400°F/200°C. Grab your mortar and pestle, and pound fresh rosemary leaves until finely chopped. Add chopped anchovy fillets and continue pounding until it becomes a thick paste.
1 sprig of fresh rosemary, 10 anchovy fillets
In a medium bowl, mix the anchovy paste with lemon and olive oil. Adjust the consistency by adding more olive oil and season with salt and pepper to taste.
2 tablespoon lemon juice, 2 tablespoon extra-virgin olive oil
Rub the salmon fillets with cooking fat and season with salt and pepper. Heat an oven-safe skillet over medium heat and place the salmon skin-side down. Cook for 2 minutes before transferring the skillet to the oven. Roast for 4 minutes or until the salmon reaches an internal temperature of 135°F at the thickest point.
4 wild salmon fillets, 3 tablespoon cooking fat, Sea salt and freshly ground black pepper
As the salmon cooks, steam or boil broccoli in salted water until tender. Drain and drizzle with anchovy dressing.
1 ½ lbs broccoli
Serve the salmon and broccoli with additional dressing if desired. Enjoy this healthy and flavorful paleo-friendly dish!

If cooking with skinless salmon, the recipe can go straight to the oven. Just add 2 minutes to the cooking time.
Oregano, thyme, and sage are also great additions to the rosemary and anchovy dressing.