Shallot Rosemary Salmon #RSC |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Ready, Set, Cook! Reynolds Wrap Contest Entry. I make this recipe in my adult/child cooking class that I teach at my local community center. Kids as well as the adults gobble it up. It’s a great weeknight dinner (you can prepare ahead, seal then bake when you get home from work) and also is fancy enough for entertaining. Ingredients:
nonstick vegetable oil cooking spray |
1 1/2 lbs salmon fillets |
1/4 cup chopped shallot |
1/4 cup red bell pepper, chopped |
1/4 cup slivered almonds |
1/4 cup chopped green olives |
1 tablespoon chopped fresh rosemary |
1 tablespoon lemon juice |
1 teaspoon seasoning salt |
2 tablespoons butter |
reynolds wrap foil |
Directions:
1. Preheat oven to 425°F Place large sheet of Reynolds’s aluminum foil on baking sheet. Spray foil with vegetable oil spray. Mix shallots, peppers, olives, almonds and rosemary in a bowl. Place salmon on foil and sprinkle with lemon juice and then sprinkle with seasoned-salt. Spread shallot mixture over salmon. Dot with butter. Fold up foil edges to enclose salmon; seal.
2. Bake salmon for 25 minutes. Let rest for 5 minutes and then transfer salmon to serving platter. Spoon any juices over salmon and serve.
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