Rosemary-Roasted Salmon

Rosemary-Roasted Salmon

Info

Rating
Calories
670.0
Protein
47.0
Sodium
139.0
Fat
49.0

Description

Here's a beautiful, easy main course. It goes well with a fennel and orange salad with olives and orange vinaigrette, the couscous , a sauté of spinach and pine nuts, and an Oregon Pinot Noir. For the finale, top purchased baklava with whipped cream that has been mixed with a touch of ground cardamom.

Ingredients

2 large bunches fresh rosemary
1 large red onion, thinly sliced
1 2-pound center-cut salmon fillet with skin
2 large lemons, thinly sliced
1/3 cup olive oil

Directions

  1. Preheat oven to 500°F. Arrange half of rosemary sprigs in single layer in center of heavy baking sheet. Arrange sliced red onion atop rosemary. Place salmon, skin side down, atop red onion. Sprinkle with salt and pepper. Cover salmon with remaining rosemary sprigs. Arrange lemon slices over rosemary. Drizzle olive oil over. Sprinkle lemon slices with salt. (Can be prepared 8 hours ahead. Cover and refrigerate.)
  2. Roast salmon until just cooked through, about 20 minutes. Transfer salmon to plates. Serve with roasted onions and lemon slices.

Tags

    Fish Herb Roast Low Carb Dinner Rosemary Seafood Salmon Fall Spring Summer Winter Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
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