Lemony Salmon Piccata
Ingreadient
- 4 6-oz skinless salmon fillets
- 1/4 tsp. Kosher salt
- 1/2 tsp. pepper
- 3 Tbsp. all-purpose flour
- 2 Tbsp. olive oil
- 3 cloves garlic, finely chopped
- 1/4 c. dry white wine
- 1/4 c. fresh lemon juice
- lemon slices, for serving
- 2 Tbsp. capers, rinsed
- 2 tsp. unsalted butter
- 2 Tbsp. chopped flat-leaf parsley
Direction
- Season salmon with salt and pepper, then coat in flour, shaking off excess.
- Heat oil in a large skillet on medium-high. Cook salmon until golden brown, 2 to 3 minutes per side. Reduce heat to medium, add garlic, and cook, stirring, 1 minute.
- Add wine, lemon juice, and capers and simmer until fish is just opaque throughout, 5 to 6 minutes. Remove from heat, add butter and parsley, and stir to melt, 30 seconds. Serve with lemon slices if desired.
