Parchment Baked Rosemary Salmon
Author: Momma Chef
Serves: 4
- 1½ pound salmon fillet with skin
- 1 lemon sliced into thin strips
- 1 teaspoon whole black pepper
- 1 teaspoon kosher salt
- 4 sprigs rosemary
- 1 tablespoon olive oil
- Preheat the oven to 400°F.
- Place the salmon fillet skin side down in the middle of a large piece of parchment paper approximately 20"x20".
- Season the salmon with salt and black pepper.
- Arrange the lemon slices and rosemary on top of the salmon and drizzle with olive oil.
- Seal in the fish by folding the parchment paper over the prepared salmon and carefully roll the open edges toward the salmon in the center.
- Place sealed packet onto a baking sheet.
- Bake for 25 minutes until the salmon flakes easily.
Recipe by Momma Chef at https://mommachef.com/quick-easy-parchment-baked-lemon-rosemary-salmon-fish-en-papillote/
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