Remove the salmon from the fridge and let it sit at room temperature for about 10 minutes.

Preheat the oven to 375°F. Line a large baking dish or rimmed baking sheet with foil and lightly spray with nonstick cooking spray.

Place 2 sprigs of rosemary in the center of the foil. Slice one lemon and layer half of the slices over the rosemary. Place the salmon on top.

Drizzle with olive oil and season with salt and pepper. Rub to coat, then sprinkle the garlic over the salmon.

Chop the remaining 2 rosemary springs. Sprinkle on top of the salmon. Then place the remaining lemon slices on top.

Place another sheet of foil over the pan and fold it around the pan to make a tent over the salmon.

Bake for 15–20 minutes, depending on thickness, until the salmon is almost cooked through.

Carefully open the foil (watch the steam), switch the oven to broil, and cook for 2–3 minutes until the top is lightly golden and the salmon flakes easily with a fork.

Juice the second lemon and pour it over the fish.

Slice and serve with extra lemon if desired. Enjoy!