An elegant and delicate salmon roasted in butter with lemons and capers. A true Mediterranean entree. Serve whole or make into individual packets.
Preheat oven to 350°F. Line a baking sheet with parchment paper and coat with olive oil.
Salt and pepper both sides of the fillet and place it on the baking sheet with the pretty side up.
Sprinkle with capers, layer the lemon slices and top with butter slices. Take the ends of the lemons and squeeze the juice over the fillet.
Bake for 20-22 minutes, depending on the thickness of the salmon. Remove from oven and tent with foil for 10 minutes. Garnish with parsley.