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One Pan Salmon Piccata
Made entirely in one pan in only 30 minutes, this salmon piccata is an incredible twist on the classic dish and features seared salmon fillets in a flavorful lemon caper sauce.
Servings 4 servings
- 1-1/2 lbs skinless salmon fillets (about 4 fillets)
- Salt and pepper for seasoning
- 2 tablespoons unsalted butter, divided
- 1 tablespoon extra-virgin olive oil
- 2 medium cloves garlic, minced
- 1/3 cup white wine
- 2 tablespoons capers, finely chopped
- 1/2 cup chicken broth
- 2 tablespoons lemon juice
- 1 teaspoon grated lemon zest
- 2 tablespoons minced fresh parsley
- Warm angel hair pasta for serving
Pat salmon fillets dry and rub all over with salt and pepper.
In a large nonstick pan over medium-high heat, heat 1 tablespoon butter and olive oil and swirl pan to evenly coat. Add salmon to pan and sear 3-5 minutes on each side until golden brown and salmon registers about 130F. Transfer salmon to a clean plate and set aside.
Heat same pan over medium heat. Add garlic and saute in remaining pan drippings until just fragrant (about 1 minute) Add wine and capers to pan and use a wooden spoon to scrape up browned bits on the bottom of pan. Simmer wine until reduced in half.
Add chicken broth to pan and simmer over medium heat until sauce is reduced in half, about 4-6 minutes of cooking. Add butter and swirl pan to incorporate butter until melted.
Arrange salmon fillets in pan. Squeeze lemon juice over top of salmon and gently fold into sauce, spooning sauce over top of salmon. Sprinkle lemon zest and parsley over top. Serve salmon piccata warm over angel hair pasta. Enjoy!
Store salmon in refrigerator up to 4 days.
Serving: 1salmon fillet (calculated without pasta) | Calories: 305kcal | Carbohydrates: 1.6g | Protein: 34.9g | Fat: 15.4g | Saturated Fat: 5.2g | Cholesterol: 104mg | Sodium: 382mg | Potassium: 624mg | Fiber: 0.3g | Sugar: 0.5g | Calcium: 34mg | Iron: 2mg