Ingredients
Method
- Preheat oven to 375 degrees F and spray a baking dish with cooking spray.
- Pat salmon filets dry and place on prepared baking sheet. Sprinkle with kosher salt and cracked pepper.
- Squeeze fresh lemon juice over filets. Sprinkle with finely chopped fresh rosemary (about 1 tablespoon).
- Spread ranch dressing evenly on top of each filet.
- Bake for 10 minutes, skin side down if applicable.
- Broil for 1-3 minutes until bubbly and lightly browned. Serve immediately.
Notes
- For the most intense flavor, use fresh rosemary, not dried. It makes a significant difference.
- Don't overcrowd the baking sheet; allow space around each filet for even cooking and browning.
- To check for doneness, the internal temperature of salmon should reach 145°F (63°C). The fish will also flake easily with a fork.
- Leftover salmon can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 300°F (150°C) until warmed through to maintain moisture. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Don't overcrowd the baking sheet; allow space around each filet for even cooking and browning.
- To check for doneness, the internal temperature of salmon should reach 145°F (63°C). The fish will also flake easily with a fork.
- Leftover salmon can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 300°F (150°C) until warmed through to maintain moisture. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.