Lemon Rosemary Salmon


1 lemon, thinly sliced sprigs of fresh rosemary 2 salmon filets, bones and skin removed
Salt to taste tablespoon olive oil, or as needed  


  1. Preheat oven to 200˚C. Arrange half the lemon slices in a single layer in a baking dish. Layer with 2 rosemary sprigs, and top with salmon fillets.
  2. Sprinkle salmon with salt, layer with remaining rosemary sprigs, and top with remaining lemon slices. Drizzle with olive oil. Bake for 20 minutes in preheated oven, or until fish is easily flaked with a fork.