Rosemary Salmon

My mama emailed me this recipe several months ago, and I must say, I can't believe it took me so long to make it!  Talk about a crowd-pleaser (well, if my husband counts as a crowd, that is!)...and healthy to boot.  Did I mention how easy this dish is to make?  It serves up wonderfully with lemon-roasted asparagus and a Caesar Salad for a South Beach Diet-worthy meal, or with a lovely quinoa side if you'd like to add some heartiness to your supper.  Do yourself a favor and make this meal now!!

2 large bunches of fresh rosemary 

1 large red onion, thinly sliced 

1 (2-pound) center-cut slamon filet, skin on 

salt

freshly ground black pepper 

2 large lemons, thinly sliced 

1/2 C. extra virgin olive oil 

Preheat the oven to 500 degrees F. 

Arrange half of the rosemary in the center of a heavy baking dish. Arrange half of the onion on top of the rosemary and place the salmon, skin-side down, in the dish. Add the salt and pepper and cover with the remaining onion and rosemary. 

Place half the lemon slices over the top and drizzle with oil. Tuck the remaining lemon slices around the edges of the baking dish (under the fish).

Roast for 20 minutes, or until flaky and the internal temperature reaches 130 degrees F.