You’ll need a large rimmed baking sheet and aluminum foil
I served alongside long grain wild rice and roasted cauliflower.
2 pound side of Salmon–boneless– I like the skin on and whatever kind of salmon you like
5 sprigs of fresh Rosemary
2 Lemons–1 for slicing and 1 for juicing
2 Tablespoons extra virgin olive oil
1 teaspoon kosher salt
1/4 tsp. freshly ground black pepper
4 cloves garlic–peeled and chopped
Remove the salmon from the refrigerator and bring to room temperature while you prep the other ingredients.
Pre-heat the oven to 375 degrees. Line a large rimmed baking sheet with a large piece of aluminum foil.
Lightly coat the aluminum foil with baking spray, then arrange 2 sprigs of Rosemary down the middle. Cut one of the lemons into thin slices and place 1/2 the slices down the middle with the rosemary. Place the Salmon on top.
Drizzle the Salmon with the olive oil and sprinkle with the salt and pepper. Rub to coat, then add the chopped garlic cloves on top. Place the remaining 3 sprigs of Rosemary and lemon slices on top of the salmon. Juice the second lemon and pour the juice over the top.
Fold up the sides of the aluminum foil and place another sheet on top and crimp the two together making a sealed packet . Make sure to leave a little breathing room in there for air to circulate. Don’t make packet too tight.
Bake the salmon for at least 20 minutes and check it . I actually cooked my piece for 30 minutes. You’ll want the thickest piece to be cooked through. Check every 5 minutes after the initial 20 — you’ll want to ensure your salmon does not overcook. If your piece is very thick it may need longer . Depending on thickness and your oven .
*if you’d like you can change the oven setting to broil and open the foil so that fish is completely uncovered and return fish to oven and broil for about 3 minutes until the top of the salmon and garlic are slightly golden and the fish is fully cooked. It’s up to you — I didn’t this time but it’s a good option to finish cooking the fish but be careful you don’t burn the garlic.