Baked Salmon with Lemon and Rosemary


  • 4 salmon fillets, about 2 lbs total
  • 2 lemons, sliced thin
  • 1/4 cup Olive oil
  • 2 shallots, sliced thin
  • 1 bunch of fresh rosemary
  • Salt and fresh pepper

Preheat oven to 400 degrees. Remove leaves from 2 sprigs of rosemary and chop fine, season salmon fillets with salt, pepper, and chopped rosemary, set aside. Lay flat two large 12 inch pieces of aluminum foil, place 3-4 rosemary sprigs on each and scatter shallot slices over rosemary, leaving half of each piece of foil empty to fold over later. Place salmon fillets skin side down over rosemary and shallots and drizzle with half of olive oil. Place lemon slices over salmon and top each fillet with 1-2 rosemary sprigs, drizzle with remaining olive oil. Wrap foil over salmon and seal edges, place on baking sheet and cook in oven until just firm, about 20 minutes. Remove from oven and let cool slightly before opening, steam inside foil package will be hot.

Yield: 4 servings
Prep time: 20 minutes - Cook time: 25 minutes

Pairs Well With: