This meal has saved us from a last minute pizza run countless times. It’s my go-to friend on busy days when I don’t really feel like cooking, and am about to call Josh and see if he’ll pick up pizza on his way home.
Trouble is, I don’t really like pizza and especially don’t like how unhealthy it is. But I love this salmon recipe and it’s super easy to throw in the oven, crazy healthy, and (if you keep frozen fillets from Aldi in the freezer at all times) cheaper than pizza.
It’s also simple to dress up for company or to take to a friend who could use a meal.
Often I’ll just do salmon and onions, but a medley of fresh vegetables makes it extra delicious.
Rosemary Salmon Baked in Foil
- 4-6 Salmon fillets (frozen and thawed works great!)
- 4 T olive oil
- 2 T lemon juice
- Salt & pepper
- 4-6 sprigs rosemary, optional
- 2-4 cloves garlic, minced
- 1-2 onions, thinly sliced
- Other vegetables, optional (mushrooms, squash, potatoes, etc.)
I’ve tried making individual fillets of salmon baked in foil, but when you’re serving six, this is WAY faster and you still get the juicy results.
Thaw salmon according to instructions, if frozen.
Mix together the oil, lemon juice, rosemary, and garlic. Salt and pepper the mixture to taste. Add salmon (after taste testing, of course!) and let marinate in the fridge for 1 to 4 hours. If you’re in a hurry (like I often am), skip the marinating.
Thinly slice the onions and place them on the bottom of a Pyrex pan. Salt generously.
If adding other vegetables, wash and chop them. Toss them in with the salmon to coat with oil. Arrange the salmon (and veggies) over the onions. Drizzle any extra oil on top.
Cover tightly with foil. Bake at 400° for 15-25 minutes (depending on the thickness of the fillet), or until the fish flakes easily. The foil keeps in the moisture and helps make the salmon juicy and flavorful.
It goes well with rice or sweet potato hash browns and salad, but is very versatile.