• 4 (6-ounce) salmon fillets
• Salt and pepper
• 4 tablespoons unsalted butter
• 1 tablespoon minced garlic
• 3 tablespoons drained capers
• Mixed salad
• 1/2 lemon, quartered
• 1/2 lemon, sliced, for garnish
• Chopped parsley

Heat oven to 325 degrees. Season both sides of salmon with salt and pepper, to taste. Melt butter in skillet over medium heat until bubbling. Add garlic and capers and cook 1-2 minutes, stirring, until warm. Remove skillet from heat and add salmon, skin side down. Top with some of the garlic caper butter and loosely cover skillet with foil. Bake, covered, 15 minutes. Uncover and spoon more garlic caper butter over salmon. Cook, uncovered, 5-10 minutes more until desired doneness. For a crispy top, place under the broiler briefly before done, but do not overcook. Place on salad and squeeze a lemon quarter over each piece. Top with fresh parsley and more garlic caper butter. Garnish with sliced lemon. Makes 4 servings.