*Note: This recipe can be easily doubled, or even more. Adjust quantities as needed.
2 salmon fillets (6-8 oz.)
1 bunch fresh rosemary
1 red onion, sliced
1 lemon, thinly sliced
1 tablespoon olive oil
1 tablespoon lemon juice
1 teaspoon white wine vinegar
1 clove garlic, minced
1 teaspoon fresh rosemary, chopped
3 tablespoons extra virgin olive oil
salt/pepper to taste
Preheat oven to 475 degrees. On a foil lined baking sheet, layer stalks of rosemary and sliced red onion. Top with salmon fillets.
Brush salmon with olive oil, season with salt and pepper, and top with rosemary and lemon slices. Bake in oven 12-18 minutes (depending on thickness and desired doneness).
As salmon bakes, whisk-up vinaigrette; combine lemon juice, vinegar, garlic, and rosemary. Slowly stream-in oil as you whisk. Season to taste. Top with vinnaigrette before serving.
We like to serve this meal with mushroom risotto (recipe to follow later this week) and steamed asparagus. Truly, this is sooo good. Hope you enjoy it as much as we do!