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.
Ingredients
- 1 lemon , thinly sliced
- 4 sprigs fresh rosemary
- 2 salmons fillets , bones and skin removed
- salt to taste
- 1 tablespoon olive oil , or as needed
Instructions
-
1
Preheat the oven to 450 degrees F (250 degrees C).
-
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
Bake in the preheated oven until fish is easily flaked with a fork, 12 to 15 minutes.
Nutrition Facts
Per serving
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