Salmon with Rosemary, Lemon & Capers

I’m very lucky that fish has always been a big seller with the kids. They love both raw and cooked fish. I find the key to getting anyone (especially kids) to like fish is to properly season it and not to overcook it. 12-15 minutes is all you need, which is just about enough time to throw together a side dish to compliment the salmon.

This easy recipe combines all of the ingredients into individual foil packets. It simultaneously bakes, poaches and steams the salmon. You’re guaranteed to infuse the salmon with the great flavor of the herbs, capers and lemon. 

Salmon with Rosemary, Lemon & Capers
With us, versatility is the key. If I don’t have lemon, I’ll substitute a dry white wine. No fresh rosemary? Use dried rosemary or fresh/dried thyme.
All ingredients into one foil packet
I  those beautiful steam beads on the foil!
Salmon with Rosemary, Lemon & Capers

Salmon with Rosemary, Lemon & Capers

Adapted from Giada DeLaurentis


4 (6-ounce) salmon fillets
1/4 cup extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon minced fresh rosemary leaves
8 lemon slices (about 2 lemons)
1/2 cup lemon juice (about 2 lemons)
4 Tablespoons capers

4 pieces of aluminum foil


Preheat oven to 450 degrees.

1. Brush top and bottom of salmon fillets with olive oil and season with salt, pepper, and rosemary. 

2. Place each piece of seasoned salmon on a piece of foil large enough to fold over and seal. 
3. Top each piece of salmon with 2 lemon slices, 2 tablespoons of lemon juice and 1 tablespoon of capers. 
4. Tent the foil and seal the foil packet tightly. Place packets (seam side up) on a baking sheet and bake in the oven for 12-15 minutes.
5. Remove from oven. Let stand for 2-3 minutes and then slightly open up the packet to release steam (be VERY careful, the steam will still be pretty hot).

Eat, Drink & Be Yummy!


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