Lemon Rosemary Salmon

Lemon Rosemary Salmon

CHEDDAR97005 5

"This is the perfect romantic dinner for two when served with an Oregon Pinot Noir, crusty bread, wild rice, and salad."


30 m servings 257 cals
Serving size has been adjusted!

Original recipe yields 2 servings



  • Calories:
  • 257 kcal
  • 13%
  • Fat:
  • 18 g
  • 28%
  • Carbs:
  • 6.1g
  • 2%
  • Protein:
  • 20.5 g
  • 41%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 1017 mg
  • 41%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Arrange half the lemon slices in a single layer in a baking dish. Layer with 2 sprigs rosemary, and top with salmon fillets. Sprinkle salmon with salt, layer with remaining rosemary sprigs, and top with remaining lemon slices. Drizzle with olive oil.
  3. Bake 20 minutes in the preheated oven, or until fish is easily flaked with a fork.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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  1. 342 Ratings


Simple and great recipe as is. Want to improve the flavor throughout the fish? Either make a parchment or tinfoil bag to seal everything up in. The juices steam through the fish continuously, ...

Very delicious and simple recipe. Loved it. I did rub the olive oil on the fish, added a bit of lemon juice, and then added salt pepper and garlic before adding the fresh herbs and lemon. So goo...

This turned out great. I made a few minor changes. I took the suggestion of a previous reviewer and brushed the fish with olive oil. I used crushed rosemary on it rather than fresh (I knew th...

I made this for Valentine's Day dinner as suggested by the Allrecipes Newsletter. It turned out wonderful! The flavors were amazing and complimented eachother well. In addition to using extra vi...

My husband loved this recipe. I did marinate it in white wine, and put sea salt and fresh ground pepper on the iron skillet before putting the salmon on. Drizzled olive oil as well. Served i...

This was excellent! I thought that 20 minutes was a bit much for the thickness of my fillet, so I used the 10 minutes per inch of thickness rule and then just checked it until it was done.

Make sure you coat the salmon evenly with lemon and rosemary. Otherwise the taste of the salmon will range widely from one part of the salmon cut to another. Parts topped with lemon slices wer...

Very good! I squeezed extra fresh lemon on the salmon, because I didn't think just placing the slices around the lemon gave it enough lemon flavor. Will make again!

It may be just me, but I thought that the rosemary was entirely too overpowering. Furthermore, I think that I sliced my lemon too thick because I ended up removing the top ones to finish cookin...