Lemon Rosemary Salmon
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.
Ingredient
-
1 lemon, thinly sliced
-
4 sprigs fresh rosemary
-
2 salmon fillets, bones and skin removed
-
coarse salt to taste
-
1 tablespoon olive oil, or as needed
Direction
-
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.
