Thursday, January 1, 2009

Lemon Rosemary Salmon

1 Lemon, thinly sliced
4 Sprigs fresh rosemary
2 Salmon fillets, bones and skin removed
Coarse salt to taste
1 Tbsp Olive Oil, or as needed

1. Preheat oven to 400 degrees F (200 degrees C).
2. 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.
3. Bake 20 minutes in the preheated oven, or until fish is easily flaked with a fork.

Note: We cooked fish together for the first time and it turned out pretty good. I really don't like fish, but this was not too fishy. We cut our salmon into four fist-sized pieces and brushed each piece with a fresh lemon juice/olive oil combo (to reduce fishy taste). We laid lemon slices and rosemary sprigs under each piece of fish then sprinkled broken rosemary leaves on top. We may try wrapping this in foil next time.  It was delicious and so healthy served with steamed spinach.

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