Baked Salmon with Capers, Lemon & Rosemary

A dash of wine, a squeeze of lemon juice, a light sprinkle of rosemary and a few capers are all it takes for a calorie-light weeknight dinner that takes minimal fuss to prep and cook. It barely takes 10 minutes to prep the entire thing, and you actually get to wash up while the oven is doing its magic. A most delicate way of treating salmon, we mopped up every last drop of the clean-tasting clear broth.

Ingredients (feeds 2):
300gm salmon fillet, sliced into 2 equal fillets
1 tbsp extra virgin olive oil
1 tbsp fresh rosemary, minced (if using dried rosemary, use only 1 tsp)
2 tbsp lemon juice
4 lemon slices
4 tbsp white wine (I used a dry chardonnay)
1 tbsp capers

1) Wash and pat dry salmon, placing it in a tray.

2) Marinade salmon with rosemary, olive oil, lemon juice, wine, salt and freshly ground black pepper for 10 minutes. In the meantime, pre-heat the oven at 205 degrees Celsius (400 degree Fahrenheit).

3) Turn the salmon fillets once for a thorough marination at the 5-minute mark.

4) Place salmon fillets, skin-side down, on a large piece of foil that's been folded into a boat, placing 2 lemon slices on top of each fillet, and sprinkling the capers over the entire fish. Thereafter, use another piece of foil to cover the boat, sealing it into a covered packet.

5) Bake for 25 minutes and remove from oven. Remove top foil (be careful of gushing steam when you do) and serve.

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