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Rosemary-Roasted Salmon

Nancy Anderson, Countdown to Dinner

Any year that starts off with a Rosemary Roasted Salmon recipe from Mary Tambellini has a good feeling to it. Of the 50 or so Countdown to Dinner recipes we've tested since then, many were memorable. After agonizing unduly over which was the best, we decided on two.

Rosemary-Roasted Salmon

  • 2 large bunches fresh rosemary
  • 1 large red onion, thinly sliced
  • 1- to 2-pound center-cut salmon fillet with skin
  • 2 large lemons, thinly sliced
  • 1/3 cup olive oil
  • Salt and pepper

Preheat oven to 450 degrees.

Arrange half of rosemary sprigs in single layer in center of heavy baking sheet. Arrange sliced red onion on top of the rosemary.

Place salmon, skin side down, on the 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, covered and refrigerated.)

Roast salmon, uncovered, until just cooked through, about 20 minutes.

Transfer salmon to plates. Serve with roasted onions and lemon slices. Serves 4.

Mary Tambellini, Mt. Lebanon

Thursday, January 02, 2003

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