Tuesday night's dinner. These were 2 easy recipes I found hunting online that I thought should be shared. Dh said they should definitely go in the Do Again category!
Here's the recipe I used, with notes on any changes. Surprisingly for me, these to had very little Nanatizing done to them!

I had everything ready to put together, when I couldn't find any capers, so I used calamata olives instead.
Salmon with Lemon, Capers, and Rosemary
Recipe courtesy Giada De Laurentiis
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Serves:
4 servings. Ingredients
4 (6-ounce) salmon fillets
1/4 cup extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon minced fresh rosemary leaves
8 lemon slices (about 2 lemons)
1/4 cup lemon juice (about 1 lemon)
1/2 cup Marsala wine (or white wine)
4 teaspoons capers ( I used calamata olives)
4 pieces of aluminum foil
Directions
Brush top and bottom of salmon fillets with olive oil and season with salt, pepper, and rosemary. Place each piece of seasoned salmon on a piece of foil large enough to fold over and seal. Top the each piece of salmon with 2 lemon slices, 1 tablespoon of lemon juice, 2 tablespoons of wine, and 1 teaspoon of capers. Wrap up salmon tightly in the foil packets.
Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Place the foil packets on the hot grill and cook for 10 minutes for a 1-inch thick piece of salmon. Serve in the foil packets.
My notes: Preheated Gas Grill, turned temp control to medium. Placed one sheet of heavy duty aluminum foil on grill, placed salmon foil packet on top of that. I did one larger salmon fillet , it was probably about the size of three six ounce fillets. Definitely a do again recipe! Easy!
Fresh Green Beans, Fennel, and Feta Cheese
Servings: 4
"Fresh green beans and fresh fennel, cooked until crisp-tender are then briefly sautéed in extra-virgin olive oil, along with fresh basil and crumbled feta cheese."
Ingredients:
1 pound fresh green beans, trimmed
1 fennel bulb, cut into thin slices
1/4 cup extra-virgin olive oil 2 tablespoons chopped fresh basil leaves
salt and pepper to taste
1/4 cup crumbled feta cheese
Directions:
1. Fill a saucepan half full with water and bring to a boil. Heavily salt water then add the green beans wait one minute and fennel slices; cook until just beginning to become tender, about 4 minutes. Pour into a colander to drain and run under cold water to stop the cooking process.
2. Return the empty pan to the stove and set heat to medium. Pour in the olive oil and let it heat for a minute. Return the green beans and fennel to the pan. Season with basil, salt, and pepper; cook and stir until coated and warm. Transfer to a serving dish and toss with feta cheese.
I only made one change to that one & it was to salt the water!
I served it with slices of grilled sourdough garlic bread. Yummy!
ps Sorry the pics are GINOURMOUS! Photobucket won't let me make them smaller.

I've tried 3 times & they are still big. grrrrr