6 servings

¼ cup (loosely packed) fresh rosemary leaves, finely chopped, plus 3 whole fresh rosemary sprigs

2 garlic cloves, chopped

½ teaspoon black peppercorns

¾ teaspoon fine sea salt or coarse kosher salt 

4 teaspoons olive oil

6 4-6 once Salmon Filets 

Combine chopped rosemary and next 4 ingredients in mortar and crush with pestle or blend in mini processor until coarse paste forms. Mix in oil. Rinse the salmon and place on a baking sheet.  Rub the mixture over the top of the fish.  

Position rack in center of oven and preheat to 400°F. Roast the Salmon until an instant read thermometer reaches 130 degrees.

Place on platter and serve.