Baked Salmon

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  2 lbs Salmon
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  5 Rosemary, Fresh(8g)
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  2 Lemon(216g)
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  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 tsp 1 teaspoon kosher salt
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  0.3 tsp 1/4 teaspoon ground black pepper
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  4 Garlic(12g)
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  Additional Chopped Fresh Herbs (Such As Basil, Thyme, Parsley, Dill, Or Green Onion (Optional))

Instructions

1. 1Preheat oven to 375°F. Line a large baking sheet with aluminum foil and lightly coat with cooking spray, then arrange half of the fresh rosemary down the center. Slice one lemon into thin rounds and arrange half the slices over the rosemary.
2. 2Remove the salmon from the refrigerator and place it skin-side down on the prepared baking sheet. Drizzle the salmon with olive oil, season with the kosher salt and ground black pepper, then rub to coat evenly. Mince the fresh garlic and scatter it over the top, then layer the remaining rosemary sprigs and lemon slices on top of the salmon.
3. 3Juice the second lemon and pour the juice over the salmon. Fold the foil sides up and over the salmon to create a sealed packet, leaving a small air pocket inside—use a second piece of foil if needed to ensure the packet is fully enclosed.
4. 4Bake at 375°F for 15–20 minutes, until the salmon is opaque and flakes easily with a fork at the thickest part (internal temperature should reach 145°F). Check at 13 minutes if the salmon is thinner than 1 inch; allow up to 22 minutes if thicker than 1.5 inches.
5. 5Carefully open the foil packet (watch for hot steam), then change the oven to broil setting. Return the salmon to the oven uncovered and broil for 2–3 minutes over high heat until the top is lightly golden and the garlic is slightly caramelized—watch closely to prevent burning.
6. 6Remove from oven and verify the salmon flakes easily with a fork and is cooked through at the thickest part. If slightly underdone, re-cover with foil and rest for 1–2 minutes.
7. 7Divide the salmon evenly into 6 airtight containers while still warm, portioning with skin intact or removed as preferred. Cool to room temperature before sealing.
8. 8Refrigerate for up to 4 days. Reheat gently in a 300°F oven for 5–7 minutes, or serve cold with additional lemon juice and fresh herbs if desired.