Ingredients
4- 7oz Salmon filet
1 small onion, sliced thin
1 can Artichokes(5-7 count), quartered
4 Roma Tomatoes, sliced
2 tbls capers(with brine)
1/2 bunch parsley
4 tbls pino grigio
s and p, of course
Preparation
place salmon(skin side down) onto parchment, put 1/4 of sliced onion under salmon, top salmon with 1 Roma tomato sliced, 1 artichoke quartered, 1/2 tble capers(w/juice, if possible), 2 sprigs of parsley, and season with sea salt( lightly, depends on the caper brine) and freshly ground pepper. splash 1 tbls of pino grigio over contents and begin to fold parchment. Repeat process for the other 3 pieces. Bake on cookie sheet for 10-12 mins until salmon is opaque. Serve with a lemon infused rice
