Shallot Rosemary Salmon #RSC Recipe

Name: Shallot Rosemary Salmon #RSC
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: nonstick vegetable oil cooking spray; 1 12 lbs salmon fillets; ¼ cup chopped shallot; ¼ cup red bell pepper, chopped; ¼ cup slivered almonds; ¼ cup chopped green olives; 1 tablespoon chopped fresh rosemary; 1 tablespoon lemon juice; 1 teaspoon seasoning salt; 2 tablespoons butter; Reynolds Wrap Foil

Servings: persons

nonstick vegetable oil cooking spray
1 12 lbs salmon fillets
¼ cup chopped shallot
¼ cup red bell pepper, chopped
¼ cup slivered almonds
¼ cup chopped green olives
1 tablespoon chopped fresh rosemary
1 tablespoon lemon juice
1 teaspoon seasoning salt
2 tablespoons butter
Reynolds Wrap Foil

1
Preheat oven to 425F Place large sheet of Reynoldss aluminum foil on baking sheet.
2
Spray foil with vegetable oil spray.
3
Mix shallots, peppers, olives, almonds and rosemary in a bowl.
4
Place salmon on foil and sprinkle with lemon juice and then sprinkle with seasoned-salt.
5
Spread shallot mixture over salmon.
6
Dot with butter.
7
Fold up foil edges to enclose salmon; seal.
8
Bake salmon for 25 minutes.
9
Let rest for 5 minutes and then transfer salmon to serving platter.
10
Spoon any juices over salmon and serve.

165

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 11 ingredients. The key ingredients include: nonstick vegetable oil cooking spray, 1 12 lbs salmon fillets, ¼ cup chopped shallot, ¼ cup red bell pepper, chopped, and more.

Yes, Shallot Rosemary Salmon #RSC 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.

Shallot Rosemary Salmon #RSC

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