Lemon Rosemary Fish

This easy salmon recipe pairs flavors that were meant to be together: lemon and rosemary. The dill adds a nice pop of fresh zesty flavor. Together, the flavors take you to the Mediterranean. Easily swap for a grilled treat on the BBQ.


2 cloves garlic, thinly sliced
1 large lemon
4 salmon fish fillets, 4-6 oz. each (white fish such as tilapia or flounder can be substituted- reduce baking time below)
2 tsp fresh rosemary leaves
1 teaspoon dried dill
Ground black pepper, to taste
1 tbsp. olive oil


Spray a 13’’ x 9’’ baking dish with nonstick cooking spray. Preheat oven to 375°F. Place fillets in baking dish. Combine rosemary and dill in small dish. Sprinkle seasoning evenly on both sides of fish along with ground black pepper to taste. Scatter garlic around/on-top of fish. Sprinkle evenly with lemon juice then drizzle with olive oil. Bake in oven for 20-25 minutes or until fish is cooked through and flakes easily with a fork. Season lightly with salt, if desired.