Lemon Rosemary Caper Salmon Recipe


1 salmon fillet (cut into 4 pieces)
¼ cup extra-virgin olive oil
½ tsp salt
½ tsp pepper
1 tbsp minced fresh rosemary
8 lemon slices (about 2 lemons)
¼ cup lemon juice (about 1 lemon)
½ cup white wine
2 tsp capers
4 pieces of parchment paper


Pre-Heat oven to 400°F. Brush top and bottom of salmon pieces with olive oil and season with salt, pepper. Place each piece of seasoned salmon on a piece of parchment paper large enough to fold over and seal. Top each piece of salmon with rosemary, 2 lemon slices, 1 tbsp of lemon juice, 2 tbsp of wine, and 1 tsp of capers. Wrap up salmon in the parchment paper creating a packet.

Place the packets on a heavy baking sheet and bake until the salmon is just cooked through (about 10 – 15 minutes) Serve in packets.