Lemon Rosemary Salmon

This Lemon and Rosemary Salmon is a really simple and easy salmon recipe, but that doesn’t mean it is lacking in flavour. Just a few key ingredients mixed together and rubbed on to salmon fillets before putting them in the oven, and they are transformed. Zesty lemon and woody rosemary are mixed with some garlic for a really flavour packed salmon dish that can be prepared in minutes.

The great thing about salmon, like chicken breasts, is that you can add some many different herbs and spices to it to liven it up without adding loads of extra calories.

There are creamy sauces that you can add to salmon, but I like the simplicity of lemon, garlic and rosemary – 3 things that go really well together.

This is such a perfect quick and easy meal to throw together on a summer evening. Even better if you can eat it outside in the early evening sunshine with a glass on wine.

This baked salmon recipe takes just 15 minutes, so that’s more time for relaxing outside.

For some reason, people are put off making salmon because they think it is complicated, but like most salmon recipes, this couldn’t be easier. This is a recipe for those that hardly ever cook fish, and also for people that love fish and are looking for new ways to cook it.

Lemon Rosemary Salmon

This is the perfect romantic dinner for two when served with an Oregon Pinot Noir, crusty bread, wild rice, and salad.

  • 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.

Main Course
salmon, seafood