Ingredients:
4 (6-ounce) salmon fillets
1/4 cup extra-virgin olive oil
2 garlic cloves, smashed
Salt and ground black pepper
1 tablespoon fresh rosemary leaves, minced
8 lemon slices
1/4 cup (1 lemon) lemon juice
1/2 cup white wine
4 teaspoons capers
Directions:
Drizzle salmon fillets with olive oil. Season with salt, pepper, rosemary, and garlic. Place each seasoned salmon fillet on a piece of foil large enough to fold over and seal. Mix together lemon juice, white wine, and capers. Top the each piece of salmon with 2 lemon slices and evenly distribute the white wine sauce over salmon.
Place a grill pan over medium-high heat. Place the foil pockets on the hot grill and cook for 10 minutes. Serve in the foil pockets.