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1
Preheat the oven to 375 degrees.
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2
Place the salmon on a roasting pan, on a piece of foil if the pan is too short for the fish.
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3
Place slices of onion inside the cavity and squeeze the lemon inside and over the top.
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4
Place two to three whole sticks of rosemary inside the cavity and sprinkle the leaves from the remaining sticks on top.
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5
Season with salt and pepper and brush the fish with olive oil.
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6
Cover the salmon lightly with foil, turning up the ends of the piece underneath so that the juices do not run out while it is cooking.
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7
Roast for 30 minutes, then remove the foil.
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8
Roast for 15 to 20 more minutes or until the salmon is cooked (test by inserting a knife into the flesh to check; it is better to undercook than overcook salmon.
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9
When overcooked it becomes dry).
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10
Place the salmon on a serving platter.
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11
It can be served hot or cold.
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12
If serving the salmon hot, decorate it with lime or lemon slices and sprinkle it with chives.
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13
Serve it immediately.
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14
If serving it cold, allow the salmon to cool to room temperature (you can refrigerate it overnight or serve on the day a few hours after it has been cooked, without refrigerating it).
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15
Remove the skin from the top side of the salmon.
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16
Decorate the fish with slices of lime and lemon and chopped chives.
