Salmon with Lemon, Capers, and Rosemary Recipe

Salmon with Lemon, Capers, and Rosemary

• Difficulty: Simple
• Serves: 4 people
• Nutrition Facts Per Serving: Calories: 377 | Total Fat: 25g | Saturated Fat: 4g | Cholesterol: 94mg | Sodium: 451mg | Carbohydrates: 2g | Dietary Fiber: 0g | Protein: 34g | Sugar: 1g
• Total Time: 30 mins
• Preparation: 20 mins
• Cooking: 10 mins

Ingredients

• 4 salmon fillets (6 ounces each)
• 1/4 cup extra-virgin olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper, freshly ground
• 1 tablespoon finely chopped fresh rosemary
• 8 lemon slices (about 2 lemons)
• 1/4 cup lemon juice (from about 1 lemon)
• 1/2 cup Marsala or dry white wine
• 4 teaspoons capers
• 4 large sheets of aluminum foil

Instructions

1. Imagine the sizzle of perfectly seasoned salmon, infused with zesty lemon and aromatic rosemaryready to wow your taste buds in just 30 minutes! Coat both sides of the salmon fillets with olive oil, then sprinkle with salt, pepper, and rosemary. Place each fillet on a foil sheet large enough to enclose it fully. Top with two lemon slices, drizzle 1 tablespoon lemon juice, add 2 tablespoons wine, and scatter 1 teaspoon capers. Seal the packets tightly for steamy, flavorful magic.
2. Fire up your grill pan to medium-high or preheat your outdoor grill for that irresistible smoky char. Place packets directly on the heat and cook for 10 minutes (for 1-inch thick fillets). Unwrap to reveal moist, tender salmon bursting with citrusy goodnessserve straight from the foil for effortless cleanup and peak flavor!

Tips

• Keep packets sealed during cooking to trap steam and juices, locking in every bit of moisture for juicy perfection.
• Swap Marsala for dry white wine, or experiment with thyme or dill for a fresh twist on this crowd-pleaser.
• Perfect for indoor grill pans or outdoor barbecuesadjust time slightly for thicker fillets to nail that just-right doneness.

Serving Suggestions

• Embrace rustic vibes by serving in the foil, or plate elegantly with juices, capers, and lemon slices spooned over top.
• Pair with steamed veggies, crispy roasted potatoes, or light pasta for a meal that feels gourmet yet simple.
• Sprinkle extra rosemary or parsley for a vibrant, aromatic finish that elevates the dish.

Variations

• Boost citrus with thin orange slices alongside lemon for an even brighter burst.
• Add a pat of butter per packet for luxurious richness that melts into every bite.
• Go milder by cutting capers or swapping wine for low-sodium brothcustomize to your taste!

Storage and Reheating

• Cool leftovers fully and store airtight in the fridge for up to 2 days.
• Reheat in foil at 300F until warm, preserving that signature moisture.
• Flake chilled salmon into salads or pasta for easy, delicious repurposing.

Notes

• Serving in foil cuts cleanup and preserves those precious natural juices and flavors.
• Freshly squeezed lemon juice delivers the brightest, most vibrant tasteworth the squeeze!