Salmon with Lemon, Capers, and Rosemary
If you have about 30 minutes to spend in the kitchen, Salmon with Lemon, Capers, and Rosemary might be a super gluten free, dairy free, fodmap friendly, and pescatarian recipe to try. This recipe makes 4 servings with 477 calories, 36g of protein, and 25g of fat each. For $5.51 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. It works well as a main course. This recipe from Foodnetwork requires salmon fillets, salt, lemon juice, and lemon. This recipe is liked by 134 foodies and cooks. With a spoonacular score of 99%, this dish is super. If you like this recipe, you might also like recipes such as Salmon with Lemon, Capers and Rosemary, Salmon with Lemon, Capers, and Rosemary, and Salmon With Lemon Capers and Rosemary.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 10 minutes
Ingredients:
1/2 teaspoon freshly ground black pepper
4 teaspoons capers
1 tablespoon minced fresh rosemary leaves
8 lemon slices (about 2 lemons)
1/4 cup lemon juice (about 1 lemon)
1/2 cup Marsala wine (or white wine)
1/4 cup extra-virgin olive oil
4 (6-ounce) salmon fillets
1/2 teaspoon salt
Equipment:
aluminum foil
grill pan
grill
Cooking instruction summary:
Watch how to make this recipe. 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 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. Place a grill pan over medium-high heat or preheat a gas or charcoal 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.
Step by step:
1. Watch how to make this recipe.
2. Brush top and bottom of salmon fillets with olive oil and season with salt, pepper, and rosemary.
3. 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.
4. Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
5. Place the foil packets on the hot grill and cook for 10 minutes for a 1-inch thick piece of salmon.
6. Serve in the foil packets.
Nutrition Information:
covered percent of daily need
