Lemon Rosemary Salmon
Here's a fabulous way to enjoy easy and healthy all in one dish! Enjoy this entree with your favorite vegtables.Try it with a Chandon
Classic Brut sparkling from California or Whitehaven Sauvignon
Blanc from New Zealand. If red is more your taste, the Willamette
Valley Whole Cluster Fermented Pinot Noir from Oregon is a match made
Lemon, thinly sliced
Four sprigs fresh rosemary
Two salmon fillets, bones and skin removed
Coarse salt to taste
1 tablespoon olive oil, or as needed
1. Preheat oven to 400 degrees F (200 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.
3. Sprinkle salmon with salt, layer with remaining rosemary sprigs, and top with remaining lemon slices. Drizzle with olive oil.
4. Bake 20 minutes in the preheated oven, or until fish is easily flaked with a fork.