2 large bunches fresh rosemary 1 large red onion, thinly sliced 1 (2- to 3-pound) salmon fillet with skin, 1 1/2-inches thick 2 large lemons, thinly sliced 1/3 cup extra-virgin olive oil Coarse salt and freshly-ground black pepper
Preheat oven to 350 degrees F.
Arrange half of rosemary sprigs in single layer in center of heavy baking sheet. Arrange sliced red onion on top of the rosemary. Place salmon, skin side down, on the onion. Sprinkle with salt and pepper. Cover salmon with remaining rosemary sprigs.
Arrange lemon slices over rosemary. Drizzle olive oil over. Sprinkle lemon slices with salt. NOTE: Can be prepared 8 hours ahead, covered and refrigerated.
Bake, uncovered, 8 to 12 minutes or until a meat thermometer registers an internal temperature of 140 degrees F (salmon will be slightly opaque in thickest part). Remember the salmon continues to cook after it is removed from the heat source. Carefully remove salmon from pan and transfer onto individual serving plates. Serve with roasted onions and lemon slices.
Approximate cooking times for salmon:
1/4 to 1/3-inch - 3 to 4 minutes 1/2 to 3/4-inch - 4 to 6 minutes 1 to 1 1/2-inch - 8 to 12 minutes
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