1 salmon fillet
Salt to taste
8-10 medium to large onions, sliced
1 1/2 qts. (approx.) canned or fresh slightly stewed tomatoes
2 tbsp. (approx.) lemon juice
2 large sprigs rosemary

Preheat oven to 350°F.

Place salmon in baking pan and add salt to taste. Place sliced onions over salmon. Add tomatoes and enough lemon juice to taste. Add rosemary to top of ingredients.

If desired you can add wild rice to the pan and the appropriate amount of water for the rice.

Bake covered (or sealed with aluminum foil) in preheated oven for 1 hour. Before serving, remove the rosemary sprigs.