Ingredients:

1/2 cup shallots, chopped
1/4 cup capers, drained
1-1/4 lbs skinless salmon fillets, cut into portions
2 Tbsp Urban Accents Sonoma Pepper
2 Tbsp butter
Lemon wedges

Directions:

Preheat oven to 425 degrees F. Place large sheet of heavy-duty foil on baking sheet. Coat foil with non-stick spray. In small bowl, mix shallots and capers. Place salmon on foil; sprinkle with Sonoma Pepper. Spread shallot mixture over salmon. Dot with butter. Fold up foil edges to enclose salmon; seal. Bake salmon just until opaque in center, about 28 minutes. Open foil; transfer salmon to platter. Spoon any juices over baked salmon. Garnish with lemon wedges and serve.