Salmon with Lemon, Capers, and Rosemary

This is one of my favorite salmon recipes. It's quick, easy, and impressive--who could ask for anything more?

Salmon with Lemon, Capers, and Rosemary

by Giada De Laurentiis

Ingredients:

4 (6 oz.) salmon fillets
1/2 cup extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon minced fresh rosemary leaves
8 lemon slices (about 2 lemons)
1/2 cup lemon juice (about 1 lemon)
1/2 cup Marsala wine or white wine (I used white zinfandel)
4 teaspoons capers
4 pieces of aluminum foil

Directions:

Brush top and bottom of salmon fillets with olive oil and season with salt, pepper, and rosemary. place each piece of seasoned salmon on a piece of aluminum foil large enough to fold over and seal. Top 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.

Place a grill pan over medium-high heat or preheat a gas or charcoal grill (I used our gas grill). 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.

Click here for the original recipe or to read reviews on this scrumptious dish.

Serve with rice and roasted asparagus.

Enjoy!