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My review
Lemon Rosemary Salmon
15
CHEDDAR97005
"This is the perfect romantic dinner for two when served with an Oregon Pinot Noir, crusty bread, wild rice, and salad."
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Ingredients
30 m servings 257Original recipe yields 2 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 400 degrees F (200 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 20 minutes in the preheated oven, or until fish is easily flaked with a fork.
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Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
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Reviews
Read all reviews 274411 Ratings
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Most helpful positive review
3/26/2008
Simple and great recipe as is. Want to improve the flavor throughout the fish? Either make a parchment or tinfoil bag to seal everything up in. The juices steam through the fish continuously, ...
Most helpful critical review
2/26/2008
Make sure you coat the salmon evenly with lemon and rosemary. Otherwise the taste of the salmon will range widely from one part of the salmon cut to another. Parts topped with lemon slices wer...
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3/26/2008
Simple and great recipe as is. Want to improve the flavor throughout the fish? Either make a parchment or tinfoil bag to seal everything up in. The juices steam through the fish continuously, ...
2/16/2006
Very delicious and simple recipe. Loved it. I did rub the olive oil on the fish, added a bit of lemon juice, and then added salt pepper and garlic before adding the fresh herbs and lemon. So goo...
2/15/2006
This turned out great. I made a few minor changes. I took the suggestion of a previous reviewer and brushed the fish with olive oil. I used crushed rosemary on it rather than fresh (I knew th...
2/15/2006
I made this for Valentine's Day dinner as suggested by the Allrecipes Newsletter. It turned out wonderful! The flavors were amazing and complimented eachother well. In addition to using extra vi...
10/3/2005
This was excellent! I thought that 20 minutes was a bit much for the thickness of my fillet, so I used the 10 minutes per inch of thickness rule and then just checked it until it was done.
2/26/2008
My husband loved this recipe. I did marinate it in white wine, and put sea salt and fresh ground pepper on the iron skillet before putting the salmon on. Drizzled olive oil as well. Served i...
2/26/2008
Make sure you coat the salmon evenly with lemon and rosemary. Otherwise the taste of the salmon will range widely from one part of the salmon cut to another. Parts topped with lemon slices wer...
2/26/2006
Very good! I squeezed extra fresh lemon on the salmon, because I didn't think just placing the slices around the lemon gave it enough lemon flavor. Will make again!
4/27/2005
This is a wonderful recipe--the ingredients don't overpower the delicate taste of the salmon and so easy to make. I would gently rub olive oil into the salmon filet prior to adding the spices a...