I’m not sure there’s anything I love more than baking or cooking with fresh herbs. Regardless of where you live, a house with a sprawling garden, or a city apartment with a sunny window occupied by greenery, there’s nothing like slipping away to your little oasis and clipping sprigs of seasoning.

I know summer is slipping away from us here in the Northern Hemisphere, but thanks to my still-producing indoor herb garden, there are still fresh herbs to be had. For me, there are few things more intoxicating then the scent of fresh rosemary.

There’s nothing more rewarding than cooking with something you’ve grown, even if it is as simple as an herb.

The other night I was preparing to toss some Salmon in the oven and thought to myself, I sure would like to find a way to switch up my salmon baking routine. You know, just season it differently. I didn’t have much in the house so I had to make it work with what I had. In comes Rosemary.

I said hello to this easy, delicious recipe of Rosemary garlic roasted salmon

The deets:

• Preheat over to 400 degrees

• Use Sockeye or any readily available salmon you like

• 1 table spoon of fresh rosemary, chopped, and 2 sprigs (for decoration)

• 2-3 cloves of minced garlic

• Pinch of salt

• Pinch of pepper

• Lay your salmon out on parchment paper and cover salmon with your mixture of ingredients (of which you’ve chopped, minched, and put into a little bowl in which you can readily season from).

• Bake the salmon for about 12 minutes or until fish is flaky

• Pair with a delicious side of fresh cous cous or roasted potatoes. And wine. Always wine. Because duh, wine.

• Bon appetite