Citrus Rosemary Salmon

Place salmon on individual squares of foil (large enough to wrap them in) and fold up sides to create a little bowl for each. Coat top and bottom of salmon fillets with olive oil and sprinkle with salt, pepper, and rosemary. Top the each piece of salmon with a slice of lemon, 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 over medium-high heat. Place the foil packets on the hot grill and cook for 8 to 10 minutes for a 1-inch thick piece of salmon. Or place them in the oven at 375ºF for 25 minutes.

Serve in the foil packets.