Salmon with Rosemary and Lemon

Set the mood for a romantic meal with tender salmon baked with slices of fresh lemon and sprigs of rosemary.

Serves: 2Prep: 10 minutesCook: 20 minutesTotal: 30 minutesDifficulty: Easy

Serves: 2


  • 2 (4 oz.) salmon fillets
  • 4 tablespoons Kroger Extra Virgin Olive Oil, divided
  • 1 lemon, sliced
  • 4 fresh rosemary sprigs
  • 1⁄4 teaspoon salt
  • 1⁄4 teaspoon pepper
  • 4 cups kale, stems removed and roughly chopped


  • Preheat oven to 400°F.
  • Create an aluminum foil boat from a large sheet of foil, about 12”, placing the fillets in the center. Top each fillet with 1 tablespoon of olive oil.
  • Place the lemon slices and rosemary sprigs on the fillets.
  • Season with salt and pepper.
  • Close the boat by crumpling the edges together to create a 1” lip around the fillets. Place on a baking sheet.
  • Bake for 20-25 minutes.
  • In a medium skillet heat 2 tablespoons of olive oil over medium heat. Add the kale and sauté until wilted.
  • Serve the salmon over the sautéed kale and refrigerate leftovers.