Salmon with Lemon and Capers

Last week Matt and I officially became an old married couple... we joined Sam's Club! As usual, we left with WAY more than we went there for, but one of the impulse purchases turned into an INCREDIBLE dinner. Matthew is a big lover of seafood and this dish was one that I could eat over and over again. 

Salmon with Lemon and Capers 

Ingredients 

Salmon filet(s) *We used one big filet but you could do individual small ones too* 

1/4 C Extra virgin olive oil

2 Tbs. Rosemary, fresh and minced 

2 Lemons, 1 sliced and 1 juiced (1 1/2 Tbs.) 

1/4 C Marsala cooking wine 

Capers to taste (we used about 2 teaspoons)

Salt 

Pepper 

Directions 

Preheat the oven to 375 degrees

Brush salmon with olive oil, season with salt, pepper, and rosemary on both sides to taste. 

Top salmon with lemon slices, lemon juice, wine, and capers. *We didn't plan this step well and it got a little messy so I only share the picture before any liquid was added to the mix*

Seal the salmon tightly into a foil packet and bake for 30 minutes, or until salmon is cooked through. This will depend on the size of your filet(s). 

The result is a beautiful salmon filet that is jam-packed with flavor. I served ours with some jasmine rice and it made for an incredible dinner. This dish is a BIG winner. (Plus there are only 377 calories in a single 6oz. serving) 

From our fishy kitchen to yours!