Salmon with Lemon, Capers, and Rosemary

Need something to take the edge off of all the rich holiday food? This is it (thank Giada from FN). It's tasty enough to keep you interested, but doesn't leave you with that "I just ate a brick" feeling.
I made this awhile back for my husband, and he loved it. It's perfect with some sauteed veggies and maybe some rice.

Salmon with Lemon, Capers, and Rosemary

Ingredients

• 4 (6-ounce) salmon fillets
• 1/4 cup extra-virgin olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon minced fresh rosemary leaves
• 8 lemon slices (about 2 lemons)
• 1/4 cup lemon juice (about 1 lemon)
• 1/2 cup Marsala wine (or white wine)
• 4 teaspoons capers
• 4 pieces of aluminum foil

Directions

Brush top and bottom of salmon fillets with olive oil and season with salt, pepper, and rosemary. 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.

(ps. if you don't have a grill or grill pan, skip the foil. It works just as well baked.)