Wild Salmon with Rosemary and Garlic Paste

Prep and cook time:  20 minutes       Serves 6

¼     cup finely chopped fresh rosemary leaves
2      garlic cloves, chopped
½     teaspoon black peppercorns
¾     teaspoon fine sea salt or coarse kosher salt
4      teaspoons avocado oil
6      wild-caught salmon fillets, 4-6 ounces each

Preheat oven to 400 degrees. Combine chopped rosemary and the next 4 ingredients in mortar and crush with pestle or blend in mini processor until coarse paste forms. Mix in oil. Rinse the salmon, pat dry with a paper towel, and place on a baking sheet.  Rub the mixture over the top of the fish. Position rack in center of oven. Roast the salmon until an instant-read thermometer reaches 130 degrees. Place on platter and serve.

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