1-First step: get everything ready Take the salmon out of the fridge and let it sit at room temperature for 10 minutes. This helps it cook more evenly instead of going from cold and stiff to hot and dry. While it rests, preheat your oven to 375 degrees F. Line a large baking dish or rimmed baking sheet with aluminum foil, then lightly coat the foil with baking spray.

2-Second step: build the flavor base Arrange 2 sprigs of rosemary down the middle of the foil. Thinly slice one lemon and place half of the slices over the rosemary. Then set the salmon on top. This creates a fragrant little bed for the fish and helps the bottom absorb flavor as it bakes.

3-Third step: season generously Drizzle the salmon with 2 tablespoons olive oil, then sprinkle on 1 teaspoon salt and 1/4 teaspoon black pepper. Rub the mixture over the top so the seasoning coats the fish well. Scatter the 4 cloves garlic over the surface, then lay the remaining rosemary and lemon slices on top. Juice the second lemon and pour it over the salmon.

4-Fourth step: seal the foil packet Fold the foil sides up and over the salmon until it is completely enclosed. If needed, use a second piece of foil to seal the packet. Leave a little room inside so air can circulate. That trapped steam helps the fish stay tender and juicy.

5-Fifth step: bake until nearly done Bake for 15 to 20 minutes, until the salmon is almost cooked through at the thickest part. Time will vary based on thickness. A 2-pound side usually lands in this range, while thinner fillets may cook faster and thicker pieces may need a bit more time.

6-Sixth step: broil for a light golden top Remove the pan from the oven and carefully open the foil so the top of the fish is uncovered. Switch the oven to broil and broil for 3 minutes until the top is lightly golden and cooked through. Watch it closely, because broilers move fast and salmon can go from golden to too dark in a flash.

7-Final step: rest, portion, and serve If the salmon seems slightly underdone, tent it loosely with foil and let it rest for a few minutes until it flakes easily. Then cut it into portions and serve with additional fresh herbs and lemon if desired. The resting time lets the juices settle so every bite stays moist.