Salmon mignons with roasted lemon and capers
Lemon and capers are a perfect combination for great fish, especially when you roast the lemon.  The roasting completely transforms the flavors.

4 6oz Macknight salmon mignons
2 tsp of olive oil
1/2 tsp of sea salt
2 lemons
2 tbsp of small capers
3 1/2 floz of dry white wine

Here's How
First things first, pre heat a non stick frying pan.  Meanwhile drizzle the olive oil onto the salmon.  Season with flakes of sea salt on both sides.  Zest the lemon straight onto the mignon.  Cook the fish for approximately 4 minutes on each side, until golden brown, or you can cook in the oven for 15-20 minutes on a non stick baking tray.  Cut the lemons in half and place them into the pan, cut side down to caramelize.  Add the slices of flavored butter and allow them to melt over the salmon.  When the salmon is cooked and the lemons have taken on a lovely caramelized color, remove the lemon from the pan and allow to cool for a moment.  Squeeze the lemons into the pan, making sure you get all the juice out.  Add the dry white wine, followed by the capers.  Remove the salmon mignons from the pan and allow to rest for a minute or so.  Shake the pan to allow all the ingredients to combine.  Serve the salmon with vine tomato, red onion and rocket salad.  Pour the caper and lemon sauce all over the salmon and tomato salad before serving.