Roasted Salmon with Lemon and Rosemary Recipe
Roasted salmon with lemon and rosemary sounds fancy, but honestly, it’s the weeknight goddess meal you didn’t know you needed.
The lemon brightens, the rosemary makes you feel like a culinary witch, and the roasting? Pure magic without constant babysitting.
You toss everything on a sheet pan, slide it in the oven, and suddenly you’re Ina Garten without the Hamptons house.
It’s zesty, earthy, and ridiculously simple—like impressing someone with eyeliner when you only had five minutes to get ready.
Pair with veggies or grains, sip wine, and accept compliments like the queen you are.
Roasted Salmon with Lemon and Rosemary Recipe
Oven-roasted salmon (vegan option: marinated tofu or chickpea fillets) infused with lemon and rosemary for a bright, aromatic dinner.
Ingredients
Method
- Preheat oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
- Place salmon fillets (or vegan substitute) on prepared sheet.
- Drizzle with olive oil and lemon juice.
- Sprinkle minced garlic, rosemary, salt, and pepper evenly.
- Top each piece with a lemon slice.
- Roast for 20 minutes until tender and fragrant.
- Remove from oven, rest for 2 minutes.
- Serve warm with vegetables or grains.
Notes
Nutritional Values (per serving)
- Calories: 355
- Total Fat: 20g
- Saturated Fat: 3g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 36g
Vitamins and Minerals (per serving)
- Vitamin D: 85%
- Vitamin B12: 70%
- Potassium: 22%
- Iron: 7%
- Calcium: 6%
Additional Notes/Tips
- Add chili flakes if you like a spicy kick.
- Pair with quinoa, couscous, or roasted potatoes for balance.
- Fresh rosemary always beats dried—don’t skimp.
