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Ingredients
- 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
Method
- 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.
