Salmon With Lemon, Rosemary, and Capers
Serves 2, adapted from Giada Delaurentis
3/4 lb salmon fillet
2 tsp olive oil
2 tsp capers
2 tbsp lemon juice
4 tbsp dry white wine
1/8 tsp salt
1/8 tsp black pepper
1/4 tsp rosemary
1) Preheat the oven to 400 degrees. Cut the salmon into two equal size pieces and season with salt, pepper, and rosemary. Place each fillet onto a piece of aluminum foil big enough to cover it.
2) Coat each fillet in 1 tsp of olive oil, 1 tbsp lemon juice, 2 tbsp white wine, and 1 tsp capers. Wrap with aluminum foil and bake for 15-20 minutes.