Salmon with Lemon, Capers, and Rosemary

Name: Salmon with Lemon, Capers, and Rosemary
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper; 4 teaspoons capers; 1 Tbsp minced fresh rosemary leaves; 8 lemon slices (about 2 lemons); 59 milliliters lemon juice (about 1 lemon); 118 milliliters Marsala wine (or white wine); 59 milliliters extra-virgin olive oil; 680 grams salmon fillets; 1 teaspoons salt

Salmon with Lemon, Capers, and Rosemary might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains roughly 36g of protein, 25g of fat, and It is a good option if you're following a gluten free, dairy free, and primal diet. If you have olive oil, capers, lemon juice, and a few other ingredients on hand, you can make it. To use up the lemon you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing From preparation to the plate, this recipe takes around 30 minutes.

Instructions

Watch how to make this recipe.

Brush top and bottom of salmon fillets with olive oil and season with salt, pepper, and rosemary.

Ingredients you will need

Salmon Fillets

Olive Oil

Rosemary

Pepper

Salt

Place each piece of seasoned salmon on a piece of foil large enough to fold over and seal. 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.

Ingredients you will need

Lemon Juice

Capers

Salmon

Lemon

Wine

Wrap

Equipment you will use

Aluminum Foil

Place a grill pan over medium-high heat or preheat a gas or charcoal grill.

Equipment you will use

Grill Pan

Grill

Place the foil packets on the hot grill and cook for 10 minutes for a 1-inch thick piece of salmon.

Ingredients you will need

Salmon

Equipment you will use

Grill

Aluminum Foil

Serve in the foil packets.

Equipment you will use

Aluminum Foil

Equipment

Aluminum Foil

Grill Pan

Grill

Ingredients

Servings:

1teaspoons

freshly ground black pepper 4teaspoons

capers 1Tbsp

minced fresh rosemary leaves 8

lemon slices (about 2 lemons)59milliliters

lemon juice (about 1 lemon)118milliliters

Marsala wine (or white wine)59milliliters

extra-virgin olive oil 680grams

salmon fillets 1teaspoons

salt

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Tenuta di Nozzole Le Bruniche Chardonnay with a 4.4 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.