Rosemary Lemon Roast Salmon


Total time1 hour, 20 minutes


An impressive looking-but very easy-method of cooking salmon
Prep Time: 30 mins
Cook Time: 20 mins (approx)
Difficulty: Easy

Preparation time: 

1 hour

Cooking time: 

20 minutes


1 salmon (fillet, whatever size you like (a larger one, 3 lbs. or so, is more impressive for this dish), about 1-1 1/2 inches thick)
2 lemons
1 onion (large, red)
10 rosemary (sprigs approx)
1 olive oil (extra virgin)
1 salt


Preheat oven to 425

Slice the lemons and onions into slim rounds. On a large baking sheet, lay the onion slices flat. Cover with half the lemon slices and a drizzle of olive oil.

Place slamon, skin down, on top of lemon slices. Lay rosemary sprigs on top of salmon, drizzle a little more oil. Lay lemon slices on top of rosemary. Sprinkle them with salt and a tiny bit more oil.

Roast on middle oven rack 20 mins or so, or until salmon is opaque and flakes with fork. Slice portions and serve with the cooked onions, lemons and rosemary.

Great with roast or new potatoes and roasted asparagus. We served this one to my husband's boss, it looks so lovely and time-consuming, but it can all be put together in the morning and stuck in the oven when it's time to cook.

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