Baked Rosemary Salmon Recipe
I had no idea what a world of difference fresh rosemary made until I started growing my own on my balcony. You can check out the photo of my potted plant at the end of my last article, which was on my mum’s organic garden. It’s so convenient to be able to just go pick some herbs and then throw it into a dish I’m making.
Ok, onto the recipe because it’s super simple!
You can use fresh salmon fillets or defrosted frozen ones. In a bowl mix together olive oil, fresh rosemary leaves (make sure to remove the hard stalks), and salt. Then rub the mixture onto the salmon. If you have time, you can marinade the fillets in the mixture for 30 minutes to an hour, but I never seem to have time for this!
Wrap each fillet of salmon in a piece of aluminium foil, pouring the remainder of the mixture onto the various fillets.
Then bake in the oven at 350F for 25-30 minutes until the fish flakes. TIP: I placed the foil wrapped packages into a baking tray so that if any olive oil escaped, it wouldn’t leak into my oven.
The olive oil and the aluminium foil keep the fish moist even if you happen to over cook it! So you really can’t go wrong no matter how bad of a cook you think you are.
- 2 salmon fillets (fresh or defrosted)
- 1 tablespoon fresh rosemary leaves
- ¼ cup (4 tablespoons) olive oil
- 1 tsp salt (optional or to taste)
- Preheat the oven to 350F (175C).
- Mix the olive oil, rosemary, and salt together in a bowl.
- Rub the mixture onto the salmon fillets.
- Wrap each fillet in a piece of aluminium foil with some of the remaining mixture.
- Bake for 25-30 minutes.