Citrus Rosemary Salmon
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 salmon fillets, about 110g (1/4 lb) each1 tbsp canola oil (needed to help the fish absorb the flavours)1 tbsp rosemary (fresh is best, but dried works as well)2 lemons3 limes
Measure oil and rosemary into a small bowl. Zest one of the lemons and two of the limes and add zest to bowl. Squeeze zested lemon and limes into the mixture to add fresh juice and stir.
Cut the other lemon into 4 slices and the other lime into 4 slices and put aside. Place salmon fillets on generously-sized individual pieces of parchment paper on top of a cookie sheet or glass baking dish and make a few shallow cuts in the top of each to help the marinade penetrate the fish. Spoon 1/4 of the marinade onto the top of each fillet and top each with a slice of lemon and a slice of lime. Fold parchment paper securely around each fillet, flip over so that the folded-up side is down, and let sit to marinate for 10 minutes while oven preheats to 400F.
Bake salmon in preheated oven for 15 minutes. Let cool for 5-10 minutes, then flip packets of salmon over and slide fillets with slices of lemon and lime on top out of parchment paper packets and onto plates for a real restaurant-quality look. Garnish with fresh rosemary, if desired. Serve with rice and vegetables.
Serving Size: Makes 4 salmon fillets
Number of Servings: 4
Recipe submitted by SparkPeople user PERIDRAGON.
Cut the other lemon into 4 slices and the other lime into 4 slices and put aside. Place salmon fillets on generously-sized individual pieces of parchment paper on top of a cookie sheet or glass baking dish and make a few shallow cuts in the top of each to help the marinade penetrate the fish. Spoon 1/4 of the marinade onto the top of each fillet and top each with a slice of lemon and a slice of lime. Fold parchment paper securely around each fillet, flip over so that the folded-up side is down, and let sit to marinate for 10 minutes while oven preheats to 400F.
Bake salmon in preheated oven for 15 minutes. Let cool for 5-10 minutes, then flip packets of salmon over and slide fillets with slices of lemon and lime on top out of parchment paper packets and onto plates for a real restaurant-quality look. Garnish with fresh rosemary, if desired. Serve with rice and vegetables.
Serving Size: Makes 4 salmon fillets
Number of Servings: 4
Recipe submitted by SparkPeople user PERIDRAGON.
Nutritional Info Amount Per Serving
- Calories: 189.5
- Total Fat: 8.4 g
- Cholesterol: 50.0 mg
- Sodium: 153.0 mg
- Total Carbs: 11.6 g
- Dietary Fiber: 4.3 g
- Protein: 22.0 g
Member Reviews