Herbs de Provence Salmon



-4 (6-ounce) salmon filets

-1/4 cup extra-virgin olive oil

-1/2 teaspoon salt

-1/2 teaspoon freshly ground black pepper

-1 teaspoon each of chopped fresh thyme, rosemary and sage

-8 lemon slices (about 2 lemons)

-1/4 cup fresh lemon juice (about 1 lemon)

-1/2 cup white wine (dry sherry is good)

-4 teaspoons capers

-4 pieces of aluminum foil



Brush top and bottom of salmon fillets with olive oil and season with salt, pepper, and fresh herbs. Place each piece of seasoned salmon on a piece of foil large enough to fold over and seal. Top the each piece of salmon with 2 lemon slices, 1 tablespoon of lemon juice, 2 tablespoons of wine, and 1 teaspoon of capers. Wrap up salmon tightly in the foil packets.

Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Place the foil packets on the hot grill and cook for 10 minutes for a 1-inch thick piece of salmon. Serve in the foil packets.


Dinner & A Playlist // 6 from HouseOfPlates on 8tracks Radio.

1) Swinging Party - Kindness

2) Always - Summer Camp

3) Shallow Tears - Light Asylum

4) Loud Mouths - Wise Blood

5) Disparate Youth - Santigold

6) Henrietta - Yeasayer

7) Back From The Grave - Chromatics

8) High For This - Ellie Goulding

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