Salmon with Lemon, Capers, and Rosemary

Salmon with Lemon, Capers, and Rosemary

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 4

    (6-ounce) salmon fillets

  • ¼

    cup extra-virgin olive oil

  • ½

    teaspoon salt

  • ½

    teaspoon freshly ground black pepper

  • 1

    tablespoon minced fresh rosemary leaves

  • 8

    lemon slices (about 2 lemons)

  • ¼

    cup lemon juice (about 1 lemon)

  • ½

    cup Marsala wine (or white wine)

  • 4

    teaspoons capers

  • 4

    pieces of aluminum foil

Directions

Brush top and bottom of salmon fillets with olive oil and season with salt, pepper, and rosemary. Place each piece of seasoned salmon on a piece of foil large enough to fold over and seal. Top the each piece of salmon with 2 lemon slices, 1 tablespoon of lemon juice, 2 tablespoons of wine, and 1 teaspoon of capers. Wrap up salmon tightly in the foil packets. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Place the foil packets on the hot grill and cook for 10 minutes for a 1-inch thick piece of salmon. Serve in the foil packets.


Nutrition

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