Rosemary-Roasted Salmon

Here's a beautiful, easy main course. It goes well with a fennel and orange salad with olives and orange vinaigrette, the couscous, a saut of spinach and pine nuts, and an Oregon Pinot Noir. For the finale, top purchased baklava with whipped cream that has been mixed with a touch of ground cardamom.

2 large bunches fresh rosemary
1 large red onion, thinly sliced
1 2-pound center-cut salmon fillet with skin
2 large lemons, thinly sliced
1/3 cup olive oil

Preheat oven to 500F. Arrange half of rosemary sprigs in single layer in center of heavy baking sheet. Arrange sliced red onion atop rosemary. Place salmon, skin side down, atop red onion. Sprinkle with salt and pepper. Cover salmon with remaining rosemary sprigs. Arrange lemon slices over rosemary. Drizzle olive oil over.

Sprinkle lemon slices with salt. (Can be prepared 8 hours ahead. Cover and refrigerate.)
Roast salmon until just cooked through, about 20 minutes. Transfer salmon to plates. Serve with roasted onions and lemon slices.

4 servings

 

 


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