With a ten minute prep and 15 minute (tops!) cooking time – few recipes can beat this one in terms of taste-to-effort ratio. The flavors are bright, fresh, and savory all at the same time. It’s simplistic in a way that makes you question whether or not you even cooked at all, but the final product makes it seem like you slaved away in the kitchen for hours. A win win in our books!
In the past, the most common first-bite response is…well, speechless. The tender and moist salmon coupled with the salty and briny capers – and not to mention the sour lightness from the lemon – is just the perfect combination. Plus, who doesn’t want to eat their food out of a foil boat from time to time?
This recipe is a 10/10 across the board, and one of our favorite options for weeknights. Let us know if you give it a try! Enjoy!
Salmon with Lemon & Capers in Foil Packets
Ingredients
- 2 boneless and skin-off salmon filets, wild-caught if possible
- 4 springs fresh rosemary
- 1 large lemon
- 2 tbsp extra virgin olive oil
- 2 cloves garlic, minced
- 4 tbsp Marsala or white wine
- 2 tsp capers
- 1 tsp kosher salt
- 1/4 tsp freshly ground black pepper
Instructions
- Remove the salmon from the refrigerator and let stand at room temperature for 10 minutes. Heat oven to 375 degrees F.
- Meanwhile, slice the large lemon in half. With one half, cut into thin slices. The other will be used to squeeze the juice overtop.
- Lay out two sheets of aluminum foil. Place one salmon filet on each piece of foil and rub generously with extra virgin olive oil.
- Carefully fold up the edges of the foil to form a "boat" around the salmon. This way, the lemon juice & oil won't spill out!
- Squeeze the second half of the lemon overtop the salmon filets. Add two lemon slices, the rosemary sprigs, and 1 tsp of capers on each. Add the minced garlic evenly between both pieces of salmon. Sprinkle with kosher salt and black pepper to finish.
- Wrap the salmon completely in the foil, so the entire piece is enclosed. However, leave a little room inside for the heat to circulate – so don't close it up too tightly!
- Bake the salmon for 10-15 minutes, depending on your preference of done-ness. Check at 10 minutes to see if the thickest part of the salmon is cooked through. Cooking time will vary between oven & thickness!
- Remove the salmon from the oven once cooked. Serve inside the foil packets with rice or veggies on the side! Enjoy!
