Lemon Rosemary Salmon
- 1 lb Salmon
- 2 tbs Extra-Virgin Olive Oil
- 1/3 cup Dry white wine
- 1 Large Lemon
- 1 tbsp Finely Chopped Fresh Rosemary
- 1 tbsp Tapioca Flour
- 1 tbsp Maple Syrup
Cut salmon into serving pieces.
Season salmon with sea salt and cracked pepper.
Brush seasoned salmon with extra-virgin olive oil.
Heat up a large, non-stick skillet on medium heat.
Add the salmon to the pan skin side up, cover with lid, and cook for about 3-4 minutes.
Flip salmon over and cook for another 3 minutes.
Remove salmon and set aside on a plate.
In the same pan add wine, lemon juice, maple syrup, tapioca, and rosemary. Stir and cook for about 2-3 minutes.
Place salmon back into the dish with skin facing side up and cover. Turn off heat and cover. Let rest for a few minutes.
Remove salmon and flip it right side up. Garnish with a little more rosemary and enjoy!