Salmon with Lemon, Capers & Rosemary
Brush top and bottom of salmon filets with olive oil and season with pepper and rosemary.
Place each piece on aluminum foil large enough to fold over and seal.
Top each piece of salmon with 2 lemon slices, 1 tbs. lemon juice, 2 tbs. wine and 1 tbs. capers.
Wrap up salmon tightly in the foil packets.
Place a grill pan over medium-high heat or preheat a gas or charcoal oven (you can also broil in the oven).
Place the pockets on the hot grill (or in the oven) and cook for 10 minutes for a 1-inch-thick slice of salmon.
Serve in foil packets or plate with vegetables.
4 salmon fillets
1/4 cup of extra-virgin olive oil
1 tbs. ground black pepper
1 tbs. minced fresh rosemary leaves
8 lemon slices
1/4 cup lemon juice
1/2 cup white wine
4 tsp. capers
4 pieces of aluminum foil
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our nutritionist/nurse to
personalize for you.