Foil Wrapped Salmon with Lemon and Rosemary
1 ½ lb. Salmon Steaks (Total Weight)
1 tsp. Sea salt
½ tsp. Fresh Ground White Pepper
2 Springs Fresh Rosemary
1 Lemon, sliced thin
½ Small Red Onion, sliced thin
2 Garlic Cloves, sliced thin
Drizzle of Olive Oil
Preheat oven 425 degrees
Arrange two squares of aluminum foil onto a baking sheet. Top each piece with a smaller square of parchment paper.
Rinse the Salmon steaks under cold water and place on the top layer of parchment, skin side down.
Sprinkle the salmon with the salt and pepper. Place the slices of lemon, garlic and onion across the top. Place one spring of rosemary on each filet.
Crimp the foil on each side to prevent the oil from running off, and drizzle the fish with olive oil.
Fold over the parchment paper to cover the fish. Then fold over and crimp the foil over the parchment, creating an airtight package.
Bake for 15 minutes or until just cooked through – you want it to be moist.
Serve with fresh spinach or rice pilaf.