Recipe: Baked Salmon

Ingredients

5 sprigs fresh rosemary or fresh herbs of your choice
2 small lemons, divided
2 tablespoons extra virgin olive oil
1 teaspoon kosher salt
¼ teaspoon ground black pepper
4 cloves garlic, peeled and roughly chopped
optional additional chopped fresh herbs (basil, thyme, parsley, dill, or green onion)

Let the salmon stand at room temperature for 10 minutes.
Preheat the oven to 375°F.
Line a baking dish with aluminum foil and lightly coat it with baking spray.
Arrange rosemary sprigs and half of the lemon slices in the foil.
Place the salmon on top and drizzle with olive oil, then sprinkle with salt and pepper.
Rub to coat and scatter garlic over the salmon.
Add the remaining rosemary and lemon slices on top.
Juice the second lemon and pour the juice over the salmon.
Fold the foil to create a sealed packet, leaving room for air to circulate.
Bake for 15-20 minutes until almost cooked through.
Open the foil carefully and broil for 3 minutes until golden.
Check for doneness and let it rest if needed before serving.

Servings

6 servings

Calories

180

Total fat

Total carbohydrates

Total protein

28g

Sodium

20mg

Cholesterol

60mg