Rosemary-Lemon Salmon in Foil
Summer is the perfect time for making fish in foil – you can cook it in the oven or on the grill, with little mess, heat or cleanup required. You can use all sorts of herbs, but I found this combination of rosemary and lemon perfect.
- 2 6-ounce salmon filets
- Extra virgin olive oil
- Salt and pepper
- 4 fresh rosemary sprigs
- 6-8 thin lemon slices
- Lay out a double layer of foil large enough to wrap the salmon filets. Place a sprig of rosemary and 1-2 lemon slices under each piece of fish, then top with the salmon filets. Drizzle with olive oil and season with salt and pepper. Place another rosemary sprig on top of each piece of fish along with 2 lemon slices.
- Seal the foil and either bake at 300 degrees or place over a low flame on the grill. Cooking time varies according to whether you are using the oven or the grill, so begin peeking into the foil after 10 minutes, and cook until desired internal temperature.