The perfect romantic dinner for two when served with an Oregon Pinot Noir, crusty bread, wild rice, and salad.
1 Lemon, thinly sliced
4 Sprigs Rosemary
2 Salmon Filets, boneless/skinless
Coarse Salt to taste
1 Tablespoon Olive Oil
Arrange half the lemon slices in a single layer in a baking dish. Layer with 2 sprigs rosemary, and top with salmon fillets. Sprinkle salmon with salt, layer with remaining rosemary sprigs, and top with remaining lemon slices. Drizzle with olive oil.
Bake 20 minutes in the preheated oven, or until fish is easily flaked with a fork.