Famous Lemon-Rosemary Salmon

This dish has been a big hit each time I've made it and I've had requests to make for different occasions. It's fairly simple, not too many ingredients - the main thing here is to let the salmon marinate for an hour or two to soak up all the flavors.

 

Servings: 8-10 (depending on how much other food there is on the table)

What You Need:

2 lbs. salmon filet (Atlantic is cheaper; preferable one whole piece, or you can get smaller individual pieces)

1 lb. peeled & deviled shrimp

1 package of rosemary sprigs (about 10)

5 lemons

4 tbsp. Italian seasonings

2 1/2 tbsp. salt

3 tspn. garlic powder

1 to 2 tspn. white pepper (to taste)

1 cup olive oil

1/8 cup capers (optional)

Instructions:

Shrimp:

1. Clean thoroughly under cold water.
2. Place in a bowl and add 1/4 cup olive oil, 1 tbsp. italian seasonings, 1/2 tbsp. salt, 1 tspn garlic powder, and 1/2 tspn white pepper. Mix well and cover, put in refrigerator to marinate.
   

Salmon:

1. Spray baking spray onto a large pyrex or a baking pan.
   
2. Slice 2 lemons into 1/4-inch wide cross sections and arrange half of them on the pan.
3. Arrange half of the rosemary sprigs between the lemon slices.
   
4. After cleaning the salmon under cold water, place it skin-down on top of the lemon slices and rosemary. 
5. Arrange remaining lemon slices and rosemary sprigs on top of salmon filet.
   
6. Juice the remaining lemons.
   
7. Mix remaining salt, garlic powder, white pepper, italian seasoning, olive oil and lemon juice (and capers if you choose) then pour over  salmon.
8. Cover pyrex, marinate for an hour or more.
   
9. When you're ready, add the shrimp on top of the salmon, cover pan with foil and BAKE at 375F for about 20 min. After 20 min, remove foil and continue baking for another 20 minutes. Salmon meat should flake with a fork.