Tasty Morsels 

3 garlic cloves
2 fresh rosemary sprigs, about 1 Tbs chopped
1 1/2 to 2 lbs salmon fillet (I used sockeye)
1 Tbs extra virgin olive oil
2 pinches of sea salt
pinch of pepper

Preheat oven to 425°. Peel and chop garlic, chop rosemary. Set aside. Place salmon on a baking sheet. Distribute olive oil evenly on salmon. Add salt and pepper over the fillet. Next, add the rosemary and garlic and lightly press into salmon.

Place in oven. Roast for 10 to 12 minutes until the salmon is flaky.

(I also roasted a sweet potato.)

Adapted from: …in sock monkey slippers

I love salmon. I love garlic. And recently I’ve started to love sweet potatoes.

Surprised to hear me say that I actually followed a recipe verbatim? I know, it’s hard to believe myself. This was delicious by the way. I’m sure I used way too much garlic but who doesn’t love roasted garlic. The way it melts in your mouth…

I’ve also discovered that there are two types of sweet potatoes, not to be confused with yams (which the cashier totally did). The type that I found – after being surprised by the yellow interior, as opposed to bright orange – was a starchier, less sweet, variety.

The sweet potato was a great contrast to the rosemary-garlic salmon. In texture and in flavor.