Lemon and rosemary salmon, asparagus, and scallops

Main Dish
4 servings
15 hours
45 min
Very Easy


Number of serving: 4

1)The salmon:

4 (6 ounces.) salmon

1/2 teaspoon salt

1/2 teaspoon ground pepper

1 teaspoon grated lemon rind (smells so good)

3 tablespoons lemon juice, divided

2 tablespoons of extra virgin olive oil, divided

1 teaspoon dried or fresh rosemary (having your own plant comes in handy)

cooking spray

2)Baked Scallops:

4 tablespoons butter, melted

1 1/2 pounds bay scallops, rinsed and drained

1/2 cup seasoned dry bread crumbs

1 teaspoon onion powder

1 teaspoon garlic powder

1/2 teaspoon paprika

1/2 teaspoon dried parsley

3 cloves garlic, minced

1/4 cup grated Parmesan cheese


  • 1)The salmon:
    Sprinkle salt and pepper evenly over the salmon fillets. Place fillets, lemon rind, 1 tablespoon lemon juice, rosemary, and 1 tablespoon oil in a gallon sized bag. Turn to coat and let chill for 30 minutes. Remove fillets from marinade and discard extra marinade. Place fillets skin side down on a greased broiling pan. Broil fish 5 1/2 inches from heat for 10-12 minutes. Whisk together remaining 2 tablespoons lemon juice and 1 tablespoon oil. Drizzle over salmon before serving. Also served with this meal was brown rice, asparagus, and scallops. The asparagus was prepared easily. Put the asparagus in a skillet on medium heat. Sprinkle sea salt, pepper, and add 2 pads of butter. Let this cook, turning the asparagus occasionally. Let the asparagus cook for about 10 minutes. For the last 3 minutes, cover the skillet with a lid to steam the asparagus just a little bit. Right before serve the asparagus, sprinkle a little shredded Parmesan cheese on top.
  • 2)Baked Scallops:
    Preheat oven to 400 degrees. Pour melted butter into a 2 quart oval casserole dish, Distribute butter and scallops evenly inside the dish. Combine the bread crumbs, onion powder, garlic powder, paprika, parsley, minced garlic and Parmesan cheese. Sprinkle mixture over the scallops. Bake in oven until scallops are firm, about 20 minutes.


Lemon and Rosemary Salmon, Asparagus, and Scallops, photo 1
Lemon and Rosemary Salmon, Asparagus, and Scallops, photo 2


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