Sage

This native Mediterranean herb has been enjoyed for centuries for both its culinary and medicinal uses.

The name comes from a derivative of the Latin salvus , meaning "safe," a reference to the herb's believed healing powers. The narrow, oval, gray−green leaves of this pungent herb are slightly bitter and have a musty mint taste and aroma. There's also a variety

called pineapple sage, which has an intensely sweet pineapple scent. Small bunches of fresh sage are available year−round in many supermarkets. Choose sage by its fresh color and aroma. Refrigerate wrapped in a paper

towel and sealed in a plastic bag for up to 4 days. Dried sage comes whole, rubbed (crumbled) and ground. It should be stored in a cool, dark place for no more than 6 months. Sage is commonly used in dishes containing

pork, cheese and beans, and in poultry and game stuffings. Sausage makers also frequently use it to flavor their products.

Salmon with Lemon and Sage

 Large salmon fillet, skin-on
• Extra-virgin olive oil
• Coarse salt and freshly ground black pepper
• 2 small lemons
• Handful fresh sage

1. Preheat oven to 450 degrees. Grease a large roasting pan. Lay salmon in pan, skin side up.

2. Drizzle with olive oil, then season heavily with salt and pepper. Slice lemons into thin rounds and tear sage leaves off their stems. Scatter lemon rounds and sage leaves over salmon.

3. Roast 20 to 25 minutes, until salmon is opaque throughout, and serve.