Citrus Rosemary Salmon

• 24 ounces, weight Salmon, Cut Into 4 Pieces
• 1/4 cups Olive Oil
• 1/2 teaspoons Salt
• 1/2 teaspoons Pepper
• 1 Tablespoon Fresh Rosemary, Minced
• 4 slices Lemon
• 1/4 cups Lemon Juice
• 1/4 cups White Wine
• 4 teaspoons Capers

1. Place salmon on individual squares of foil (large enough to wrap them in) and fold up sides to create a little bowl for each.
2. Coat top and bottom of salmon fillets with olive oil and sprinkle with salt, pepper, and rosemary.
3. Top the each piece of salmon with a slice of lemon, 1 tablespoon of lemon juice, 2 tablespoons of wine, and 1 teaspoon of capers.
4. Wrap up salmon tightly in the foil packets.
5. Place a grill over medium-high heat.
6. Place the foil packets on the hot grill and cook for 8 to 10 minutes for a 1-inch thick piece of salmon.
7. Or place them in the oven at 375 degrees F for 25 minutes.
8. Serve in the foil packets.

weight salmon, olive oil, salt, pepper, fresh rosemary, lemon, lemon juice, white wine, capers

Taken from tastykitchen.com/recipes/main-courses/citrus-rosemary-salmon/ (may not work)