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

Preheat the oven to 375°F. Line a large baking dish or a rimmed baking sheet with a large piece of foil.

Lightly coat the foil with cooking spray and place 2 sprigs of rosemary in the middle.

Cut one of the lemons into thin slices and place half of the slices along the middle of the baking dish with the rosemary. Place the salmon on top.

Drizzle the salmon with olive oil and sprinkle it with salt and pepper. Gently rub the salt and pepper into the salmon and then top with the chopped garlic. Place the remaining rosemary sprigs and lemon slices on top of the salmon. Squeeze the juice from the second lemon on top.

Fold the sides of the foil up and over the top of the salmon until it’s completely enclosed. If the foil isn’t large enough, place another piece of foil on top and fold the edges under to create a sealed packet. Be sure to leave space in the foil packet to allow the air to circulate.

Bake the salmon for about 15-20 minutes. Insert an instant-read thermometer into the thickest part of the salmon and remove it from the oven when it reaches 135°F to 140°F.

After removing the salmon from the oven, carefully open the foil so the top of the fish is exposed. Set the oven to broil and place the salmon under the broiler for a couple of minutes until golden. Watch it carefully so it doesn’t burn.

Remove the salmon from the oven and check the temperature again. If it has reached 145°F, the salmon is ready to eat. If it hasn’t, cover the salmon with foil for about 5 minutes until it reaches 145°F.

Slice the salmon into portions, garnish with lemon and chopped herbs, and enjoy with your favorite sides.