Simple Salmon

This is one of the easiest recipes that I have ever made. I believe I might have stolen, and then edited the recipe from a magazine at one point. Don't ask me which one, because I don't honestly know. The highest compliment I ever got for this was my grandpa asked me to make it for his birthday, twice. And if you knew my grandpa.... haha, that's another story. Below is the recipe, and yes, it might be super confusing to understand. But, if you leave a comment I can answer all y'all's questions... or if your my mother just find me. :)

Simple Salmon:

1 large half of salmon (skin on)
3 large lemons
4-6 sprigs of rosemary, removed from stem and chopped
Salt  (about 1 T)
Pepper (about  2 t)
Olive Oil
Tin Foil

* Get a piece of tin foil that is a big as your salmon, and then some. You will be cooking your salmon inside a little tinfoil tent, so it is better if it's a bit bigger than smaller
* Place salmon skin down on the tinfoil, on top a baking sheet, and lightly drizzle olive oil on top of the fish. You don't want it to drown in oil, just a tiny bit to help adhere the later ingredients.
* Sprinkle the top evenly with salt, pepper and rosemary. The amount of Rosemary is to your taste level, but I tend to lean to a heavy amount.
*Roll the lemons with your hands on the counter, pressing kind of hard. You want to crush it a bit in order to break down the juices, but not so hard that it explodes out of its peel.
*Take your rolled lemons and cut them in half, and line them down the center of your fish, leaving really small gaps. You might be thinking that this is overkill, but trust me, it's not.
*Then tent wraps then ends of the tinfoil up over the fish and seal, but it doesn't have to be super air tight.
*Cook in a 375 degree oven for 35-45 minutes, and you are just waiting till the flesh flakes away, and it changes from a dark color to a much lighter one.

What results is a very moist, very irresistible dish that even non-fish lovers can enjoy. And, well I like to believe anyways, that this a rather healthy dish. Serve with wild rice and some veggies and HOLY CRAPOLA is it marvelous. You can thank me later.