Description
Succulent lemon rosemary salmon elevates seafood with Mediterranean flavors. Fragrant herbs and citrus notes create a simple yet elegant dish for home cooks seeking restaurant-quality results you can effortlessly prepare.
Ingredients
Scale
Proteins:
- 4 salmon fillets (about 6 ounces/170 grams each)
Fresh Herbs and Aromatics:
- 2 tablespoons fresh rosemary, chopped
- 2 cloves garlic, minced
Seasoning and Additional Ingredients:
- 2 lemons, sliced into rounds
- 3 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Prepare the oven at 400F (200C) and cover a baking sheet with parchment paper for easy cleanup and non-stick cooking.
- Use paper towels to thoroughly dry the salmon fillets, ensuring a crisp exterior when roasted.
- Generously coat the salmon with olive oil, then season with salt and pepper to enhance the natural fish flavors.
- Distribute finely chopped garlic and fresh rosemary across the fillets, creating an aromatic herb layer.
- Carefully place thinly sliced lemon pieces on top of the salmon to infuse citrus essence during cooking.
- Roast the salmon in the preheated oven for 12-15 minutes, checking for a flaky texture and opaque center that indicates perfect doneness.
- Transfer the salmon from the oven and let it rest momentarily before serving with optional fresh lemon wedges to brighten the dish.
Notes
- Pat salmon fillets completely dry to ensure a crispy, golden exterior that locks in moisture and prevents steaming.
- Use fresh rosemary for maximum flavor intensity, chopping it finely to distribute herbs evenly across the salmon.
- Choose wild-caught salmon when possible for richer omega-3 content and more robust taste profile.
- Adjust cooking time based on salmon thickness – thinner fillets need less time to prevent overcooking and maintain tender texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 410 kcal
- Sugar: 0 g
- Sodium: 70 mg
- Fat: 28 g
- Saturated Fat: 4 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 1 g
- Protein: 34 g
- Cholesterol: 80 mg