Salmon with Lemon, White Wine and Capers

By Castrofilippo

Ingredients

• Four 8-ounce skin-on salmon fillets
• sea salt and freshly ground pepper
• 3 tablespoons olive oil
• 1/2 cup dry white wine
• 1/2 cup chopped fresh flat-leaf parsely
• 1/2 cup fresh lemon juice
• 2 tablespoons capers

Details

Servings 4

Preparation

Step 1

1. Preheat the oven to 400 F. Put the salmon skin-side down in a ceramic or glass baking pan. Rub the salmon fillets with 1 tablespoon olive oil and season generously with salt and pepper. Let the salmon sit in the pan for 10 minutes.

2. Drizzle the white wine over the salmon, then sprinkle 1/4 cup parsley on top; save the remaining parsley to use later. Put the pan in the oven and cook for 15 for 20 minutes, or until the salmon fillets are opaque.

3. Meanwhile, in a small bowl, mix the lemon juice, capers, remaining parsley and 2 tablespoons olive oil. top each salmon fillet with the lemon juice mixture immediately.