Shallot Rosemary Salmon #rsc

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• nonstick vegetable oil cooking spray
• 1 1/2 lbs salmon fillets
• 1/4 cup chopped shallot
• 1/4 cup red bell pepper, chopped
• 1/4 cup slivered almonds
• 1/4 cup chopped green olives
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon lemon juice
• 1 teaspoon seasoning salt
• 2 tablespoons butter
• reynolds wrap foil

Recipe

• 1 preheat oven to 425°f place large sheet of reynolds’s aluminum foil on baking sheet. spray foil with vegetable oil spray. mix shallots, peppers, olives, almonds and rosemary in a bowl. place salmon on foil and sprinkle with lemon juice and then sprinkle with seasoned-salt. spread shallot mixture over salmon. dot with butter. fold up foil edges to enclose salmon; seal.
• 2 bake salmon for 25 minutes. let rest for 5 minutes and then transfer salmon to serving platter. spoon any juices over salmon and serve.