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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (338g) Recipe makes 4 servings The following items or measurements are not included below: 2 bunches fresh rosemary |
||
| Calories 449 | ||
| Calories from Fat 234 | (52%) | |
| Amount Per Serving | %DV | |
| Total Fat 26.0g | 40% | |
| Saturated Fat 3.8g | 18% | |
| Monounsaturated Fat 15.3g | ||
| Polyunsaturated Fat 5.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 118mg | 39% | |
| Sodium 155mg | 6% | |
| Potassium 866mg | 24% | |
| Total Carbohydrate 9.6g | 3% | |
| Dietary Fiber 3.1g | 12% | |
| Sugars 1.6g | ||
| Protein 46.3g | 92% | |
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SERVES 4
Ingredients
- 2 bunches fresh rosemary
- 1 large red onion, thinly sliced
- 2 lbs salmon fillets, with skin
- 2 large lemons, thinly sliced
- 1/3 cup olive oil
- salt and pepper
Directions
1
Place half of rosemary sprigs in a single layer in the center of a baking pan.2
Place sliced red onion ontop of the rosemary.3
Place salmon filet on top of the onion with skin side down.4
Sprinkle salmon with salt and pepper.5
Cover salmon with remainder of rosemary sprigs.6
Place lemon slices over rosemary.7
Drizzle olive oil over filet.8
Sprinkle with salt.9
In a preheated 500 degree oven, roast salmon for about 20 minutes or until cooked through.10
Serve salmon with onion and lemon.
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Featured Reviews for This Recipe
From: Chef #1022642
On Oct 11, 2009
This earns a spot in my "tried and true" cookbook. We have an oven roasted salmon recipe that we always rely on, but I love the flavor of rosemary in this one, and how moist the salmon turned out! Thank you.
From: Chef Romilon
On Aug 11, 2008
This was okay for me. I think it needed more of the rosemary flavor. Next time I will add all the rosemary on top of the fish instead of putting some underneath.
From: LindaStone
On Sep 6, 2004
To die for! Five minutes to assemble. Exactly twenty minutes at 500 degrees and turned out perfect. Beautiful on platter surrounded by onions and garnished with roasted lemon and rosemary.
From: Gumboot Gourmet
On Jul 3, 2006
I also didn't have any red onions on hand, so I used Texas sweets instead. Also our pacific sockeye is a very oily fish I decided to try with just a tiny bit of oil brushed lightly on top. My filet took about 25 minutes and was done to perfection, all my company raved about how wonderful the salmon was! Thanks for a nice easy recipe, we'll be having this again & again. July 3, just wanted to add that I made this again, this time, I substituted a Tablespoon of butter for the olive oil, and it added a bit of richness, other than that, the recipe is fabulous as is. I used Coho salmon this time. Thanks for a great recipe!
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