Shallot Rosemary Salmon #RSC

• nonstick vegetable oil cooking spray
• 1 12 lbs salmon fillets
• 14 cup chopped shallot
• 14 cup red bell pepper, chopped
• 14 cup slivered almonds
• 14 cup chopped green olives
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon lemon juice
• 1 teaspoon seasoning salt
• 2 tablespoons butter
• Reynolds Wrap Foil

1. Preheat oven to 425F Place large sheet of Reynoldss aluminum foil on baking sheet.
2. Spray foil with vegetable oil spray.
3. Mix shallots, peppers, olives, almonds and rosemary in a bowl.
4. Place salmon on foil and sprinkle with lemon juice and then sprinkle with seasoned-salt.
5. Spread shallot mixture over salmon.
6. Dot with butter.
7. Fold up foil edges to enclose salmon; seal.
8. Bake salmon for 25 minutes.
9. Let rest for 5 minutes and then transfer salmon to serving platter.
10. Spoon any juices over salmon and serve.

nonstick vegetable oil cooking spray, salmon, shallot, red bell pepper, almonds, green olives, rosemary, lemon juice, salt, butter, foil

Taken from www.food.com/recipe/shallot-rosemary-salmon-rsc-487718 (may not work)