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Stephanie & Tony's Table: Lemon Rosemary Salmon

Lemon Rosemary Salmon


1 filet salmon

Salt and pepper

1/4 cup chopped kalamata olives

Olive oil as needed

For the Lemon Butter

1/4 cup butter

2 lemons, juiced

Pinch of salt



Coat salmon in oil, season both sides with salt and pepper. Lay on a hot pan for 3 minutes each side (or until desired doneness).

Heat butter with minced rosemary on low heat, whisk in lemon juice and salt.

Pour over salmon and top with olives.

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