Take the fresh salmon fillets, wash and dry well with absorbent paper.
In a small bowl prepare the spice mix, the rosemary and add the extra virgin olive oil. Wash the lemons, cut 1 lemon into thin slices and squeeze the other two.
Put the salmon fillets in the foil and sprinkle evenly with the emulsion, then place the lemon slices and capers on top.
Add the lemon juice and the white wine, close each fillet in the foil and place in the preheated oven.
Cook for about 15/20 minutes.