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 salmon fillets, bones and skin removed
- salt to taste
- 1 tablespoon olive oil, or as needed
Directions
- Preheat the oven to 450 degrees F (250 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 in the preheated oven until fish is easily flaked with a fork, 12 to 15 minutes.