This savory salmon piccata can be prepped and cooked in under 30 minutes! Serve over pasta or rice.
Ingredients:
¼ cup all-purpose flour
4 (4 ounce) salmon fillets, skin removed
salt and ground black pepper to taste
2 tablespoons vegetable oil
¼ cup dry white wine
1 teaspoon finely minced garlic
½ cup chicken broth
2 tablespoons lemon juice
1 tablespoon capers, drained
2 tablespoons butter
2 slices lemon
Directions:
Pour flour into a bowl. Season salmon fillets with salt and pepper, then dredge in flour.
Heat oil in a skillet over medium heat. Add salmon and cook until browned, about 3 minutes per side. Transfer to a plate and keep warm.
Pour wine into the skillet and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add garlic; cook until liquid reduces by about half and garlic is fragrant, about 1 minute. Add chicken broth, lemon juice, and capers; stir until mixture comes to a boil. Stir in butter until melted.
Return salmon to the skillet and spoon sauce over top. Cook until salmon flakes easily with a fork, about 2 minutes per side.
Transfer salmon to serving plates. Pour pan sauce over top and garnish with lemon slices.
