10-Minute Garlic and Rosemary Roasted Salmon
Quick roasted wild-caught sockeye salmon with garlic and rosemary. Fillets are rested, seasoned, and baked at 425°F until flaky — ready in about 30 minutes including resting time.
Servings: 6 servings
Ingredients
Ingredients
- 6 wild-caught sockeye salmon fillets6 to 8 ounces each
- 1 T.olive oil
- 2 garlic clovesminced
- 1-1/2 T.chopped fresh rosemary
- 1 tsp.sea salt
- 1/2 tsp.fresh ground black pepper
- fresh lemon wedges for squeezing over the topoptional
Instructions
Instructions
- Remove the 6 salmon fillets from the refrigerator and let them rest at room temperature for 20 minutes while you preheat the oven to 425°F (place the oven rack in the center position).
- Line a baking sheet with parchment paper.
- Arrange the 6 fillets on the parchment-lined baking sheet, spacing them so air can circulate between each piece.
- Drizzle 1 tablespoon olive oil evenly over the tops of the fillets.
- Evenly sprinkle the minced garlic (2 garlic cloves), chopped fresh rosemary (1-1/2 tablespoons), sea salt (1 teaspoon), and fresh ground black pepper (1/2 teaspoon) over the tops of the fillets.
- Place the baking sheet in the preheated oven and bake for 10 to 12 minutes, or until the salmon flakes easily with a fork.
- Remove from the oven and serve hot, with fresh lemon wedges for squeezing over the top if desired.
Equipment
- Oven
- Baking Sheet
- Parchment Paper
- Fork
Notes
Notes
Note: Salmon can be prepared, covered with plastic wrap and stored in the refrigerator the morning prior to roasting.
Adapted very slightly from
Effortless Entertaining Cookbook
by Meredith Steele of SteeleHouseKitchen.com
Note: Salmon can be prepared, covered with plastic wrap and stored in the refrigerator the morning prior to roasting.
Adapted very slightly from
Effortless Entertaining Cookbook
by Meredith Steele of SteeleHouseKitchen.com