This rosemary and lemon salmon is the perfect romantic dinner for two when served with an Oregon Pinot Noir, crusty bread, wild rice, and salad.
Ingredients
- lemon: 1 piece (sliced)
- sprigs fresh rosemary: 4 piece
- salmon fillets, bones and: 2 piece (skin removed)
- coarse salt: (to taste)
- olive oil: 1 Tbsp (or as needed)
Metric Conversion
Stages of cooking
-
Preheat the oven to 400 degrees F (200 degrees C).
-
Arrange half the lemon slices in a single layer in a baking dish. Layer with 2 sprigs rosemary, and top with salmon fillets. Sprinkle salmon with salt, layer with remaining rosemary sprigs, and top with remaining lemon slices. Drizzle with olive oil.
-
Bake 20 minutes in the preheated oven, or until fish is easily flaked with a fork.
