Rosemary Lemon Salmon

I've been trying to make more salmon around my house lately because it's just so healthy for you and I love the taste! I've never been big on fish, dont like shell fish at all, but my father made the best cedar plank salmon you will ever have when I was growing up so I've always been fond of it. We started buying the salmon whole fish fillets and then cutting them up in meal size portions and freezing them. I know having farmed salmon isn't as good as fresh but it's much more economical and honestly I rarely really taste the difference and in the end it usually averages out to about 4 bucks a meal for two people off the Costco fillets.

My favorite easy recipe is probably my rosemary lemon salmon.

Recipe:

(Dinner for 2)

Your portion of salmon

half a lemon for juice

salt & pepper(lemon salt is good too!)

2+ tbsp butter

lots of fresh rosemary

Tin Foil and a cookie sheet

Preheat oven to 350

Spread out your tin foil on the cookie sheet and spread about half your butter all across the tinfoil, squeeze part of the lemon juice across the butter and lay half your rosemary sprigs down. Next place the salmon on top of that(skin side down if its skin on) juice the rest of the lemon on top of the salmon then salt and pepper generously. Divide your butter into smaller chunks and place on the salmon and finally top it all of with your remaining rosemary.

 Tent the foil around it all and place the cookie sheet with tent on top in the oven for 20 minutes(for fresh unfrozen salmon it should be done after this but if your using frozen depending on how thawed it was going in it may take up to 30 minutes.)  

I like to serve it with white or wild rice and either green beans a salad or steamed and seasoned broccoli.