Fresh filet of salmon (2 1/2 to 3 pounds)
Lemons
Capers (drain juice)
Fresh dill or mint
Madeira wine (splash)
Herbed olive oil
Parchment paper
String (to tie ends of paper to seal)

Preheat oven to 375 degrees F. Place individual portion-sized filets on individual pieces of parchment paper. Layer fresh dill and/or mint under each filet. Splash on wine and olive oil. Add a squeeze of fresh lemon juice. Sprinkle capers over each filet. Gather up sides of paper and twist to seal. Tie with string (make sure paper ends don't touch coils in oven). Bake at for 13 minutes or so.