- FRED & IDA IN THE KITCHEN
Lemon Rosemary Fish with Muscat Canelli
This month Fred recommends that you plan the perfect dinner for two including Lemon Rosemary Salmon paired with our Muscat Canelli! Stop by our tasting room today to purchase a bottle of Weibel’s Muscat Canelli!
Recipe Courtesy of: AllRecipes Servings: 2
1 lemon, thinly sliced
4 sprigs of fresh rosemary
2 salmon fillets, bones and skin removed
coarse salt to taste
1 tablespoon olive oil, or as needed
Preheat oven to 400 degrees F (200 degrees C).
Arrange half the lemon slices in a single layer in a baking dish. Layer with 2 sprigs rosemary, and top with salmon fillets. Sprinkle salmon with salt, layer with remaining rosemary sprigs, and top with remaining lemon slices. Drizzle with olive oil.
Bake 20 minutes in the preheated oven, or until fish is easily flaked with a fork.
Enjoy with a full glass of Weibel’s Muscat Canelli!