Baked Lemon Herb Spring Salmon with Capers
- 4 x 6 oz Spring Salmon Fillets - skin off
- 2 Tbsp Olive Oil
- 1/2 tsp Sea Salt
- 1/2 tsp Cracked Black Pepper
- 2 Tbsp Fresh Rosemary Finely chopped *or use your favourite herb! Dill, Thyme, and Oregano are great in this recipe too!
- 1 Lemon - Juice and Zest
- 1 Lemon - cut into slices
- 2 Tbsp White Wine
- 2 Tbsp Capers - available at Finest At Sea Seafood Boutique
Lightly brush all sides of each spring salmon fillet with olive oil, and sprinkle with salt
Line a baking sheet with a layer of tinfoil, and then a layer of parchment paper. Make sure each layer is big enough to fold back over top of the salmon fillets.
Place each fillet onto the parchment paper, leaving about an inch in between each piece.
Mix together in a small bowl, lemon juice, zest and white wine.
Spoon the liquid mixture evenly over the fillets, and then sprinkle each with the fresh herbs.
Place lemon slices on top of each fillet, and then spread capers evenly over them.
Wrap the parchment paper over tightly making a little packet, and then fold the tinfoil over top, to create a strong seal, and hold everything closed.
Bake in an oven preheated to 400º F for 10 minutes, and then remove and partially undo the top of the foil, so that you can check the progress of the salmon. If the salmon flakes easily and the colour is somewhat opaque, your salmon is ready. Thicker fillets need to cook for longer, so if it's not ready, bake for a further 5-8 minutes until finished.
Serve while piping hot, with your favourite side dish, and a glass of chilled white wine!