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Salmon arrosto with rosemary
2 large bunches rosemary
1 large red onion
2-pound salmon fillet cut from center of fish skin on
1. Preheat oven to 500 degreee F.
2. Wash rosemary and pat dry. Place 1 bunch on shallow baking sheet. Peel onion and thinly slice. Distribute on top of rosemary.
2. With tweezers, remove any bones from the salmon. Season salmon with kosher salt and freshly ground black pepper.
3. Place on onions, skin side down. Cover fish with remaining bunch of rosemary, saving a few sprigs for garnish. Roast for 20 minutes. Fish will be moist. Do not overcook.
4. Remove fish from oven. Transfer to a platter with cooked onions. Serve with sprigs of fresh rosemary.
