Lemon-Rosemary Salmon Recipe
This rosemary and lemon baked salmon is the perfect romantic dinner for two when served with an Oregon Pinot Noir, crusty bread, wild rice, and salad.
Prep Time
10 min
Cook Time
15 min
Serving
2
Difficulty
Easy
Ingredients
- 1 lemon, thinly sliced
- 4 sprigs fresh rosemary
- 2 salmon fillets, bones and skin removed
- salt to taste
- 1 tablespoon olive oil, or as needed
Nutritional Information
- Calories: 257
- Total Fat: 18g
- Saturated Fat: 3g
- Cholesterol: 56mg
- Sodium: 1017mg
- Total Carbohydrate: 6g
- Dietary Fiber: 3g
- Protein: 21g
- Vitamin C: 45mg
- Calcium: 51mg
- Iron: 1mg
- Potassium: 431mg
Directions
1. Step 1
Preheat the oven to 450 degrees F (250 degrees C).
2. Step 2
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.
3. Step 3
Bake in the preheated oven until fish is easily flaked with a fork, 12 to 15 minutes.
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