Baked Salmon With Herbs And Capers

• 3 tbsp small capers, drained and rinsed
• 8 None green onions, chopped, plus additional, for garnish
• 1/4 cup chopped tarragon, plus additional leaves, for garnish
• 1/4 cup fresh chopped parsley
• 2 None salmon fillets of the same size, without skin (1 1/2-1 3/4 lbs each)
• 3 tbsp dry white wine
• None None Lemon wedges and hollandaise sauce to serve

1. Preheat the oven to 350u0b0F. Place a 24-inch sheet of heavy-duty foil on a baking pan; lightly oil the foil. Mix the capers, green onions and chopped herbs; set aside.
2. Place 1 salmon fillet, skinned-side-down, on the foil. Spread with the herb mixture. Top with the other fillet, skinned-side-up. Secure with string, tied in 4 or 5 places around salmon. Spoon the wine over the top. Bring edges of foil together over the salmon, making sure the foil doesn't touch the top of the fish; scrunch the edges to seal.
3. Bake for 45 mins. Remove from the oven; cool fish in the foil. Transfer salmon to a serving platter.
4. Remove the string from the salmon. Garnish with tarragon and green onions. Serve with lemon wedges and hollandaise sauce.

capers, green onions, tarragon, fresh chopped parsley, salmon, white wine, lemon wedges

Taken from recipes-plus.com/api/v2.0/recipes/29008 (may not work)