Salmon Piccata
This salmon piccata is ridiculously flavorful and can be throw together in less than 30 minutes! Juicy and tender salmon chunks are cooked in a lemon butter sauce with capers and fresh herbs. Serve over jasmine rice for a nourishing and satisfying meal!
Ingredients
- 2 pounds skinless salmon, cut into chunks
- kosher salt and pepper
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
- ⅔ cup dry white wine
- ½ teaspoon freshly grated lemon zest
- 3 tablespoons freshly squeezed lemon juice
- 4 tablespoons butter
- ¼ cup capers, drained
- lemon slices, for topping
- chopped fresh parsley, for topping
- jasmine rice, for serving
Instructions
- Season the salmon all over with the salt, pepper and garlic powder. Make sure all sides of the salmon chunks are seasoned!
- Heat the olive oil in a large skillet over medium heat. Once hot, add the salmon and sear for 1 to 2 minutes on every side, gently flipping the salmon chunks as they brown. We are going to simmer the salmon in sauce so don’t worry about cooking it through. Just get it golden and brown!
- Once the salmon is seared all over, add in the wine. Let it reduce by almost half, simmering until there is only about ⅓ of a cup left. Add in the lemon juice, butter, capers, lemon slices and freshly parsley. Toss the salmon a bit and let the mixture come to a slight simmer, cooking for 1 to 2 minutes.
- Serve the salmon over jasmine rice with extra parsley for topping!
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