Lemon rosemary salmon fillet

This was inspired by a simple salmon fillet our dad pan fried for us this past summer.

Apart from, quite differently, using a rather massive fillet, I hadn’t a skillet, so I used an oven instead, preheated to 400F.

In preparation, I placed the fillet on a baking tray, generously layered on rosemary and lightly sprinkled salt, then placed some lemon on top. It was perfect in around 12 minutes.

I used…

a 200 g Canadian salmon fillet (around .45 lbs), fresh,

loads of rosemary,

a few slices of lemon,

coarse salt,

and a dash of olive oil – if you like.



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