Easiest Lemon, Rosemary and Salmon Bake

Happy New Year, everyone! I’m excited to close the chapter of 2012 and make 2013 the best year yet – which if all of things already in place are any indication, it just might be. I don’t know if I’ve ever gone into a year with so many weekends, visits, travel plans and special occasions already on the calendar. And they really ARE this time, because I actually BOUGHT a PAPER PLANNER, which I never do.

And what better way to start of an already bustling year than with a healthy but beautiful dinner? This is part of our celebratory New Year’s Eve dinner from last night:

Easiest Lemon Salmon Bake

There are four ingredients if you don’t count the salt and pepper, but this amazing entree tastes like a million bucks and looks like it too. And it’s so easy, you can make it with your eyes closed. Seriously.

Here’s what you need for entrees for two:

  • 8 oz. salmon Please choose sustainable salmon! You can find out what types are best at the Monterrey Bay Seafood Watch website
  • 1 large lemon, sliced thinly
  • 2 sprigs of rosemary, one for baking and one for garnish
  • Salt and pepper
  • A few tablespoons of olive oil

Easiest Lemon Salmon Bake

Preheat your oven to 400.

Before getting started, examine your salmon and use clean, food-safe tweezers or pliers (some chefs use needle-nose pliers) to pull out any bones that may have been missed.

In a small glass or ceramic baking dish, place half of the lemon slices in a single layer on the bottom. Coarsely chop half of one of the rosemary sprig’s leaves, and sprinkle them on the lemons. Lay the salmon on top of the lemons and season with lots of salt – more than you think you need, as Alton Brown would say. Sprinkle the other half of the rosemary sprig’s leaves on top, and finally cover with the last half of the lemon slices.

Bake at 400 for 20 minutes. That’s it! For real.

5 Comments »

  1. I made a similar salmon preparation recently, and it’s amazing how good something so simple can be! Nothing beats a good cut of salmon. Great pics, great recipe!

    Comment by lindsay | rosemarried — January 1, 2013 @ 8:10 pm

  2. I totally agree. Sometimes the fewer ingredients, the more powerful the food :) Thanks, Lindsay!

    Comment by bekky — January 1, 2013 @ 8:57 pm

  3. Hi there!

    I am a Portland midwife and am trying to get a nice collection of recipes on our website that are healthy and simple and appealing to families with small kids…like this recipe!

    I’d like to encourage you to submit it (and as many others as you like) to our recipe contest. If we post your recipe(s) on our site (which will if you submit them…your recipes are awesome), we will post not only your name as you enter it but also a link to your blog.

    Each recipe you enter earns you the chance to win a $50 gift certificate to a local restaurant of your choice. (Local = where you live, and locally owned, not some big chain) For full details on the contest, click here:

    http://www.sacredpassagesmidwifery.com/portland-midwives-announce-recipe-contest/

    PS – Any readers of this blog are also encouraged to enter the contest!

    Comment by Jesica Dolin — January 2, 2013 @ 11:08 am

  4. I completely agree with you – this is a lovely way to prepare any fish filet. Sometimes I wrap it in a little parchment paper parcel- this gives a super moist result.

    Comment by afracooking — January 5, 2013 @ 2:50 am

  5. Thank you! :) Great idea to wrap it.

    Comment by bekky — January 6, 2013 @ 9:25 pm

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