This method of baking is fast and simple. If you can fold foil around salmon, you’ve got it in the bag. If you don’t care for rosemary try dill, basil, or cracked black pepper. As an added bonus, the rosemary makes for a fancy schmany picture, eh?
- olive oil
- lemon, sliced thinly
- two sprigs of rosemary
Preheat the oven to 400F.
Place the salmon in the center of a large square of aluminum foil. Drizzle with a scant amount of olive oil, then sprinkle lightly with kosher salt.
Place the lemon slices on top of the salmon, and the rosemary sprigs on top of the lemon.
Fold the sides of the aluminum foil over the salmon and pinch closed.
Place the foil bag seam side up on a baking sheet and bake for 10 minutes plus 10 minutes for each inch of thickness.
To serve, open the packet, remove the lemon and rosemary, and serve.
Side dish suggestions: roasted brussels sprouts or asparagus, rice, couscous, or roasted potatoes.