Lemon Rosemary Salmon

Ingredients

• Salmon200 g
• Onion1/4 count (38 g)
• Lemon Juice1 tablespoon (15 g)
• Lemon1/2 count (33 g)
• Oil1/2 tablespoon (5 ml)
• Rosemary1 teaspoon (2 g)

Instructions

1. 1

   Step 1

   Season the salmon with salt, pepper and lemon juice. Let it rest for a few minutes.

2. 2

   Step 2

   Meanwhile, cut the onion into strips and the lemon into slices.

3. 3

   Step 3

   Heat the oil over medium heat. Once heated, add the onion with a pinch of salt and stir-fry for 5 minutes. Remove.

4. 4

   Step 4

   Cut the aluminum foil twice the size of the salmon piece.

5. 5

   Step 5

   Place the onion and serve the fish with the lemon slices on top (you can use yellow or green lemon). Sprinkle rosemary and season with salt and pepper.

6. 6

   Step 6

   Fold the aluminum foil and seal the edges.

7. 7

   Step 7

   Bake in a preheated oven (or air fryer) at 392 °F (200 °C) for 8 - 10 minutes depending on the thickness of the piece.

8. 8

   Step 8

   Once done, remove from the oven and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Lemon Rosemary Salmon can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.