Baked Salmon With a Lemon, Caper, Butter Sauce Over Risotto

Serve over Parmesan risotto
Ingredients:
2 pieces of salmon fillet
3 cloves of garlic (chopped)
1-2 tablespoons of capers
1 tablespoon of butter
1/2 lemon
1 cup of white wine
Extra virgin olive oil
A pinch of salt
Pepper (to taste)
Fresh chopped parsley (to taste)

Directions:
Preheat oven to 425 degrees. In a small pan, brown garlic. Add white wine and reduce for 2 minutes. Add capers, salt, pepper, and half a lemon (zested and juiced). Cook for approximately 1 minute. Melt butter in. Remove from heat and add parsley. Line a baking pan with tin foil. Place salmon on foil with a little bit of butter underneath to keep from sticking. Pour the mixture from the small pan over the salmon. Cook for approximately 12 minutes.