Rosemary Ranch Salmon

• Gluten free

• Seafood

  • 4 Salmon filets

• Produce

  • 1 Lemon
  • 1 Rosemary, Fresh

• Condiments

  • 1/3 cup Ranch dressing

• Baking & Spices

  • 1 Kosher salt
  • 1 Pepper

Found on the-girl-who-ate-everything.com

Ingredients

• 4 salmon filets
• kosher salt
• 1 lemon
• pepper
• fresh rosemary, chopped finely (about 1 tablespoon)
• ranch dressing (about ⅓ cup)

Directions

• Preheat oven to 375 degrees and spray a baking dish with cooking spray to prevent sticking. I used foil for easy cleanup.
• Cut filets into individual serving sizes if large, about 3 inches wide. Sprinkle with kosher salt and rinse with water. Pat dry and place on prepared baking sheet. (see note)
• Squeeze fresh lemon juice over filets. Sprinkle with kosher salt and cracked pepper.
• Chop fresh rosemary finely and sprinkle on top. I chopped about a full tablespoon but you can do more or less to taste. The flavor will become more mild when baked.
• Spread ranch dressing evenly on top. I just added enough for an even layer on top.
• Bake for 10 minutes, skin side down (if yours have skin). Mine were from Costco and were skinless.
• Transfer to top rack and broil for 1-3 minutes or until top mixture is hot and bubbly and beginning to brown. You just want little specks of brown starting to happen. Serve immediately.