Lemon Rosemary Caper Salmon Recipe


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


Pre-Heat oven to 400¬įF. 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 Р15 minutes) Serve in packets.