Salmon With Lemon Capers And Rosemary Recipe

Name: Salmon With Lemon Capers And Rosemary
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (6 ounce) salmon fillets; 1/4 cup extra virgin olive oil; 1/2 teaspoon salt; 1/2 teaspoon fresh ground black pepper; 1 tablespoon minced fresh rosemary leaf; 8 lemon slices (about 2 lemons); 1/4 cup lemon juice (about 1 lemon); 1/2 cup marsala wine (or white wine); 4 teaspoons capers; 4 pieces aluminum foil

Servings: persons

4 (6 ounce) salmon fillets
1/4 cup extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 tablespoon minced fresh rosemary leaf
8 lemon slices (about 2 lemons)
1/4 cup lemon juice (about 1 lemon)
1/2 cup marsala wine (or white wine)
4 teaspoons capers
4 pieces aluminum foil

1
Brush top and bottom of salmon fillets with olive oil and season with salt, pepper, and rosemary.
2
Place each piece of seasoned salmon on a piece of foil large enough to fold over and seal.
3
Top the each piece of salmon with 2 lemon slices, 1 tablespoon of lemon juice, 2 tablespoons of wine, and 1 teaspoon of capers. Wrap up salmon tightly in the foil packets.
4
Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
5
Place the foil packets on the hot grill and cook for 10 minutes for a 1-inch thick piece of salmon. Serve in the foil packets.

1292

kcal

Calories

128

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 (6 ounce) salmon fillets, 1/4 cup extra virgin olive oil, 1/2 teaspoon salt, 1/2 teaspoon fresh ground black pepper, and more.

Yes, Salmon With Lemon Capers And Rosemary falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Salmon With Lemon Capers And Rosemary

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