Foil Wrapped Side of Salmon with Lemon and Rosemary
Elevate your next dinner with this succulent, herb-infused Foil Wrapped Side of Salmon with Lemon and Rosemary. This oven-baked recipe features tender, flaky salmon generously drizzled with olive oil, infused with fresh rosemary sprigs, and brightened by zesty lemon slices. A touch of garlic enhances its depth of flavor, while the foil wrapping locks in all the natural juices for a perfectly moist result. Ready in just 40 minutes, including prep time, this easy, healthy dish is perfect for busy weeknights or elegant entertaining. Pair it with roasted vegetables or a fresh garden salad for a complete meal your family and guests will love. Ideal for salmon lovers searching for simple, flavorful recipes, this dish is a blend of wholesome ingredients and minimal cleanup!
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Recipe Information
Ingredients
- 2 pounds side of salmon (skin-on)
- 2 whole lemon
- 4 sprigs fresh rosemary sprigs
- 4 clove garlic cloves
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 sheet (large enough to wrap salmon) foil
Instructions
Preheat your oven to 400°F (200°C).
Lay a large sheet of foil on a clean work surface. Ensure it is big enough to completely wrap the side of salmon.
Place the side of salmon (skin-side down) in the center of the foil.
Thinly slice the lemons and set aside 4-5 slices. Squeeze the juice of the remaining lemon slices over the salmon.
Drizzle the olive oil evenly over the salmon. Use a brush or your hands to gently coat the surface.
Sprinkle the salt and black pepper evenly over the salmon.
Peel and thinly slice the garlic cloves. Arrange the garlic slices on top of the salmon.
Place the fresh rosemary sprigs and reserved lemon slices on top of the salmon.
Fold the edges of the foil up and over the salmon to seal it completely, making a packet. Be sure the salmon is tightly wrapped to retain flavors during cooking.
Transfer the foil packet to a baking sheet and place in the preheated oven.
Bake for 20-25 minutes, depending on the thickness of the salmon. The salmon is done when it flakes easily with a fork and has an internal temperature of 145°F (63°C).
Carefully open the foil (steam will escape) and serve the salmon directly from the foil or transfer it to a serving plate.
Garnish with additional fresh rosemary or lemon slices if desired. Serve warm.
Nutrition Facts
Calories |
1992 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.8 g | 172% | |
| Saturated Fat | 25.0 g | 125% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 431 mg | 144% | |
| Sodium | 2709 mg | 118% | |
| Total Carbohydrate | 16.3 g | 6% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 2.9 g | ||
| Protein | 180.9 g | 362% | |
| Vitamin D | 65.3 mcg | 326% | |
| Calcium | 151 mg | 12% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 2472 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
