Salmon with Lemon, Capers, and Rosemary
Ingredients
4 (6-ounce) salmon fillets
1⁄4 cup olive oil
1⁄2 teaspoon salt
1⁄2 teaspoon freshly ground black pepper
1 tablespoon fresh rosemary, minced
8 lemon slices (about 2 lemons)
1⁄4 cup lemon juice (about 1 lemon)
1⁄2 cup white wine
4 teaspoons capers
4 pieces of aluminum foil
Instructions
1. Preheat oven to 400*F.
2. Brush top and bottom of salmon fillets with olive oil and season with salt, pepper, and rosemary. Place each piece of salmon on a piece of foil large enough to fold over and seal. Top each piece of salmon with 2 lemon slices, 1 tablespoon lemon juice, 2 tablespoons wine, and 1 teaspoon capers. Wrap salmon tightly in foil packet.
3. Place foil packets on a baking sheet and bake for 10-15 minutes, or until the salmon flakes easily. Serve.
Comments
This recipe is from Giada De Laurentiis and originally called for a grill or grill pan. I opted to bake the salmon in the oven instead and found the dish to be very successful. I served the salmon with the accumulated liquid from the foil packets, but found that this made things to wet. Next time I’ll leave the liquid in the foil.
Shown here with Farfalle with Broccoli.
Internet - Giada De Laurentiis