Salmon with Lemon, Capers, and Rosemary

Being a retired grandma gives me time to explore cooking more deeply but have always enjoyed cooking for my family. Lately I have learned the art of baking Sourdough bread. It’s so good and healthier than any you can buy. My starter is now over a year old. I continue to search for ways to improve my bread, so tips are always welcome!

4 (6-ounce) salmon fillets

¼ cup extra-virgin olive oil

½ teaspoon salt

½ teaspoon freshly ground black pepper

1 tablespoon minced fresh rosemary leaves

8 lemon slices (about 2 lemons)

¼ cup lemon juice (about 1 lemon)

½ cup Marsala wine (or white wine)

4 teaspoons capers

Note: Ingredients may have been altered from the original.

Directions at foodnetwork.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer