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); 61 milliliters lemon juice (about 1 lemon); 120 milliliters Marsala wine (or white wine); 54 milliliters extra-virgin olive oil; 680 grams salmon fillets; 1 teaspoons salt

Salmon with Lemon, Capers, and Rosemary requires about 30 minutes from start to finish. For $5.51 per serving, you get a main course that serves 4. Watching your figure? This gluten free, dairy free, fodmap friendly, and pescatarian recipe has 477 calories, 36g of protein, and 25g of fat per serving. If you have pepper, lemon, lemon juice, and a few other ingredients on hand, you can make it. If you like this recipe, take a look at these similar recipes: Salmon With Lemon Capers and Rosemary, Salmon with Lemon, Capers, and Rosemary, and Salmon with Lemon, Capers, and Rosemary.

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)61milliliters

lemon juice (about 1 lemon)120milliliters

Marsala wine (or white wine)54milliliters

extra-virgin olive oil 680grams

salmon fillets 1teaspoons

salt

Recommended wine: Pinot Noir, Pinot Grigio, Gruener Veltliner

Pinot Noir, Pinot Grigio, and Gruener Veltliner are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Bodega Chacra Treinta y Dos Pinot Noir. Reviewers quite like it with a 5 out of 5 star rating and a price of about 100 dollars per bottle.

Bodega Chacra Treinta y Dos Pinot Noir

Chacra Treinta y Dos is a single vineyard wine, made from old vineyards planted in 1932 on a land layered with clay, sand and pebbles. The most structured of all Chacra’s wines, Chacra Treinta y Dos is meant to be aged. Its soft characteristics and velvety tannins, however, make it drinkable at a younger age. This red balances toasted spice and mesquite notes with the macerated cherry fruit character, remaining fresh through the mineral-tinged finish.