Lemon Rosemary Salmon

ChubbyBunny

1 lemon, thinly sliced
4 sprigs fresh rosemary
2 salmon fillets, bones and skin removed
coarse salt to taste
1 tablespoon olive oil, or as needed

DIRECTIONS

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.

Serves: 2

Calories: 257
Total Fat: 18.1g
Cholesterol: 57mg
Sodium: 998mg
Total Carbs: 6.1g
Dietary Fiber: 2.7g
Protein: 20.5g

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, keeping it more tender and letting the flavors soak through.

ChubbyBunny

1 lemon, thinly sliced
4 sprigs fresh rosemary
2 salmon fillets, bones and skin removed
coarse salt to taste
1 tablespoon olive oil, or as needed

DIRECTIONS

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.

Serves: 2

Calories: 257
Total Fat: 18.1g
Cholesterol: 57mg
Sodium: 998mg
Total Carbs: 6.1g
Dietary Fiber: 2.7g
Protein: 20.5g

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, keeping it more tender and letting the flavors soak through.