Ingredients:

  • 1.5 lbs side of salmon
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 1 lemon, thinly sliced into rounds
  • 4 tbsp unsalted butter, softened
  • 3 cloves garlic, minced fine
  • 2 sprigs fresh rosemary, leaves stripped and minced
  • 1 tbsp extra virgin olive oil

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. In a small mixing bowl, mash together the softened butter, minced garlic, chopped rosemary, and olive oil until a cohesive paste forms.
  3. Lay a large piece of heavy-duty aluminum foil on a rimmed baking sheet. Place the salmon in the center of the foil.
  4. Pat the salmon dry with a paper towel. Season the top generously with kosher salt and cracked black pepper.
  5. Spread the rosemary garlic butter paste evenly across the entire surface of the salmon, then layer the lemon slices over the top.
  6. Bring the sides of the foil up and fold them together to create a tent-like seal, ensuring there is room for air to circulate inside the packet.
  7. Bake for 15–20 minutes, depending on the thickness of the fillet, until the internal temperature reaches 145°F and the fish flakes easily with a fork.