Fresh salmon is a cinch to prepare – perfect for Friday nights after a long week, when you’re tired but want some real nourishment. Roasted salmon with lemon and rosemary takes less time than ordering a pizza. Serve with any accompaniments you like – mashed potatoes, rice or quinoa, roasted veggies, or atop a green salad.
Roasted Salmon with Lemon and Rosemary
4 salmon filets
1 lemon, sliced paper-thin
a few sprigs of fresh rosemary
salt and pepper
Preheat the oven to 450˚F.
Lay a few sprigs of rosemary in the bottom of a baking dish or on a rimmed baking sheet and set the salmon filets, skin-side-down (if they have skin) on top. Lay a couple sprigs on top, and layer with slices of lemon. Drizzle with oil and sprinkle with salt and pepper.
Roast for 10 minutes per inch of thickness (of the fish filet), until the edges flake with a fork, but the meat is still moist in the middle. Let rest for 5 minutes and serve.