Salmon with Lemon, Capers, and Rosemary

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Salmon with Lemon, Capers, and Rosemary

Salmon is my favorite fish and if you visit my website you will find several recipes using this amazing fish! Salmon with lemon, capers and rosemary is my Italian way to enjoy this amazing fish! I have prepared this Paleo recipe several times using a variety of ingredients and it was delicious every time.



  • 4 (6-ounce) salmon fillets
  • 3 tablespoons olive oil or melted coconut oil
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 tablespoon minced fresh rosemary leaves
  • 2 lemons, thinly sliced
  • 1 lemon, juiced
  • 8 tablespoons white wine
  • 4 teaspoons capers, drained
  • 4 pieces of foil


  1. Preheat oven to 450 degrees F. Brush both sides of the salmon fillets with oil and season with salt, pepper, and rosemary. Pressing the rosemary into the oil to stick to the fish well.

  2. Set each piece of seasoned salmon on a piece of foil large enough to fold over and seal. Top each piece of salmon with 2 lemon slices, 1 tablespoon of lemon juice, 2 tablespoons of wine, and 1 teaspoon of capers.

  3. Wrap up salmon tightly in the foil or parchment into packets.

  4. Set packets onto a baking sheet and put into your preheated oven for 15 minutes.

  5. Serve on plates with the packets and let everyone open their own! I like to sauté vegetables and serve with a salad. Enjoy!

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