Brush oil over the base of a frypan and cook crushed garlic, chopped rosemary and pepper for 1 minute
Add fish and brown 1 minute on both sides
Add lemon juice and wine, reduce heat, cover and steam for about 5 minutes or until fish flakes easily when tested with a fork. The liquid should almost evaporate
Serve with wholegrain bread rolls and a tossed salad
Catherine Saxelby; Accredited Nutritionist, Dietitian and blogger for busy women who want to eat right and stay lean.
Salmon is considered an oily fish (at least 10% fat) and is a great source of protein. Much of the fat salmon contains are polyunsaturated fats, in particular the omega 3 fats; Docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). These fats are extremely beneficial for the prevention of heart disease - aim to eat oily fish 2-3 times a week.