Salmon with Lemon, Capers, and Rosemary

Salmon with Lemon, Capers, and Rosemary


4 – 6 ounce salmon fillets
¼ cup EV Olive Oil
½ tsp ground black pepper
½ tsp salt
½ tsp fresh rosemary leaves
8 lemon slices
¼ cup lemon juice
½ cup white wine (Marsala is best)
4 tsp capers

Brush salmon with olive oil and season with pepper and salt. Place each piece of salmon in a sheet of aluminum foil. Top each fillet with two lemon slices, 1 tbsp of lemon juice, two tbsp of wine and 1 tsp of capers. Wrap up tightly in the foil.

Place on hot grill or a grill pan. Cook for ten minutes per inch of fillet thichness. Serve in foil (it holds all that delicious lemon-rosemary fluid!).