Rosemary Roasted Salmon

Happy New Year, everyone! This was part of our New Year’s Eve dinner and it was SO good!

2 large bunches fresh rosemary
1 large red onion, thinly sliced
1 2-pound center-cut salmon fillet with skin
2 large lemons, thinly sliced
1/3 cup olive oil

Preheat oven to 450°F. Arrange half of rosemary sprigs in single layer in center of heavy baking sheet. Arrange sliced red onion atop rosemary.

Place salmon, skin side down, atop red onion. Sprinkle with salt and pepper.

Cover salmon with remaining rosemary sprigs. Arrange lemon slices over rosemary. Drizzle olive oil over. Sprinkle lemon slices with salt.

Roast salmon until just cooked through, about 20 minutes. Transfer salmon to plates. Serve with roasted onions and lemon slices.

We had this with a salad and a baguette.

Did I change anything? I also roasted some potatoes, carrots and Brussel sprouts along with the salmon. I started roasting the veggies before the salmon since the veggies take a bit longer.

What did the family think? The salmon was fantastic! The onions and Brussel sprouts cooked a little too much, but the potatoes and carrots were perfect. I think next time, I will cook the veggies separately on a lower rack in the oven and maybe for not quite as long.


1 Comment

Filed under Easy, Fish, Lent, Six Ingredients or Less

One Response to Rosemary Roasted Salmon

  1. Hayley

    A tasty, easy variation on this: sprinkle salmon fillets with sea salt, rosemary, and lemon juice, and then broil them. Done. (And sooo good!)

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