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2 Large Bunches Fresh Rosemary1 Large Red Onion
1 (2-pound) Center Cut Salmon Filet, Skin On Fresh
Ground Black Pepper
2 Large Lemons, Thinly Sliced
1/2 Cup Extra Virgin Olive Oil



Preheat the oven to 500 degrees F.

Arrange half of the rosemary in the center of a heavy baking dish.

Arrange half of the onion on top of the rosemary and place the salmon, skin-side down, in the dish.

Add the salt and pepper and cover with the remaining onion and rosemary.

Place the lemon over the top and drizzle with oil.

Roast for 20 minutes, or until flaky and the internal temperature reaches 130 degrees F.

Serve hot.


Inspired By

La demoiselle d’honneur

Jean-Francois Raffaëlli (French, 1850–1924), La demoiselle d’honneur (The Maid of Honor), c. 1901, oil on canvas, museum purchase.

Jean-Francois Raffaëlli’s La demoiselle d’honneur was purchased for Telfair Museums by artist Gari Melchers, who considered Raffaëlli to be “one of the biggest men in France” during the early decades of the twentieth century. The lush impressionistic brushwork and striking vertical orientation of the composition, combined with the glamorous attire of the Parisian bridesmaid, have made this painting a perennial favorite of our visitors. Rafaëlli never reveals the actual bride and groom, focusing solely on the fashionable bridesmaid, absorbed with the proceedings. While there is certainly no clear narrative, the viewer nonetheless ponders the mysteries of the bridesmaid’s expression. Is it one of respectful attention and tacit approval–or is it marked by wistful regret?  The infinite variety of whites that dominate the palette, the frothy textures of dress and hat, and the profusion of white daisies imply the freshness and fecundity of a spring celebration.

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