Shallot Rosemary Salmon #RSC

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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.”
READY IN:
35mins
SERVES:
4
YIELD:
4 pieces
UNITS:
US

Ingredients Nutrition

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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