Prep and cook time: 20 minutes Serves 6
¼ cup finely chopped fresh rosemary leaves
2 garlic cloves, chopped
½ teaspoon black peppercorns
¾ teaspoon fine sea salt or coarse kosher salt
4 teaspoons avocado oil
6 wild-caught salmon fillets, 4-6 ounces each
Preheat oven to 400 degrees. Combine chopped rosemary and the next 4 ingredients in mortar and crush with pestle or blend in mini processor until coarse paste forms. Mix in oil. Rinse the salmon, pat dry with a paper towel, and place on a baking sheet. Rub the mixture over the top of the fish. Position rack in center of oven. Roast the salmon until an instant-read thermometer reaches 130 degrees. Place on platter and serve.
