Ingredients for Salmon With Lemon Capers And Rosemary
- 2 (6-ounce) salmon fillets
- Extra Virgin Olive Oil
- salt and freshly ground black pepper to taste
- Fresh Ground Black Pepper
- Fresh Rosemary Leaf
- 4 lemon slices
- 1 tablespoon fresh lemon juice
- Marsala Wine
- 1 teaspoon capers
- Aluminum Foil
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How to Make Salmon With Lemon Capers And Rosemary
- Preheat grill pan over medium-high heat or preheat gas or charcoal grill.
- Brush both sides of salmon fillets (about 6 ounces each) with 1 tablespoon olive oil. Season generously with salt and pepper.
- Sprinkle 1 teaspoon dried rosemary evenly over each fillet.
- Place each salmon fillet on a large piece of heavy-duty foil (about 12 inches square).
- Top each fillet with 2 lemon slices, 1 tablespoon fresh lemon juice, 2 tablespoons dry white wine, and 1 teaspoon capers.
- Fold the foil over the salmon to create a sealed packet.
- Place foil packets on the hot grill pan or grill. Cook for 10-12 minutes for 1-inch thick salmon fillets, or until cooked through. Cooking time may vary depending on the thickness of your fillets and your grill’s heat.
- Carefully remove foil packets from the grill. Let rest for 2-3 minutes before serving directly from the foil packets.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
7g
Fat
16g
Carbs
2g
