Salmon and rosemary
Ingredients
- 4 fillets (6 oz each) skin-on salmon fillets
- 3 tbsp extra-virgin olive oil
- to taste kosher salt
- to taste black pepper freshly ground
- 4 sprigs, leaves picked fresh rosemary sprigs
- 1, sliced and for juice lemon
- 2, thinly sliced garlic cloves
Instructions
1. Heat oven to 425°F (220°C). Line a sheet pan with parchment.
2. Rub salmon with olive oil; season flesh with salt and pepper. Tuck a few rosemary leaves under the skin and press more on top with thin lemon slices.
3. Roast 12–16 minutes depending on thickness, until the fish flakes at the thickest part but stays moist in the center.
4. Finish with a squeeze of lemon and a drizzle of fresh olive oil. Serve immediately.
Wine pairings
No pairings listed yet.