Lemon-Rosemary Salmon Recipe

Name: Lemon-Rosemary Salmon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 -15 broiler red potatoes, thickly sliced; sea salt; pepper; 4 (8 ounce) salmon fillets; 1 teaspoon olive oil; 2 pinches grated lemon rind; 3 tablespoons butter, melted; 1 large yellow crooked neck squash; 20 fresh mushrooms, sliced thickly; 20 thick stalks fresh asparagus; 1 teaspoon seasoning, I use Cavenders salt free; 3 -4 sprigs fresh rosemary

Servings: persons

10 -15 broiler red potatoes, thickly sliced
sea salt
pepper
4 (8 ounce) salmon fillets
1 teaspoon olive oil
2 pinches grated lemon rind
3 tablespoons butter, melted
1 large yellow crooked neck squash
20 fresh mushrooms, sliced thickly
20 thick stalks fresh asparagus
1 teaspoon seasoning, I use Cavenders salt free
3 -4 sprigs fresh rosemary

1
Preheat oven to 450.
2
Spray inside of a 4qt Dutch oven or deep dish Pyrex with olive oil.
3
Layer the slices of potato in the bottom and lightly season with salt and pepper.
4
Lay salmon in next and drizzle or spray with olive oil, then sprinkle the salmon with the lemon rind.
5
Toss all the veggies in a bowl with the butter and seasoning.
6
Add over the salmon.
7
Top with the rosemary springs.
8
Cover and bake for 30 minutes Remove the rosemary before serving.

810

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 10 -15 broiler red potatoes, thickly sliced, sea salt, pepper, 4 (8 ounce) salmon fillets, and more.

Yes, Lemon-Rosemary Salmon falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lemon-Rosemary Salmon

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