Salmon with lemon caperd and rosemary

This one is for those  vegetaraians who eat fish. It is also a good recipe for anybody who isn't necessarily vegetarian and loves salmon.
4 (4 ounce )skinless salmon fillets , each about 1 inch thick
1/4 cup extra virgin olive oil
kosher salt and fresh ground black pepper
4 lemon slices
4 Tablespoons lemon juice  (from 1 large onion)
8 Tablespoons Marsala wine
4 teaspoons capers , drained and rinsed
Over medium high heat put a grill pan
On a piece of foil large enough to fold over and seal  put a salmon fillet in four separate foil pieces . Both of the sides of the salmon should be brushed on both sides oil oil, season  with salt and pepper 1/2 teaspoon for BOTH of them. Top with one lemon slice each fillet , 1 Tablespoons lemon juice, 2 Tablespoons wine and 1 teaspoon capers .The salmon should be put in the foil packetsd and tighty wrapped
On the hot grill pan place the foil packets  and cook 8-10 minutes until medium. Put the salmon foil packets one on each plate serve and the people who are eating it open the foil.