Salmon Piccata with Wilted Spinach
Salmon piccata with wilted spinach is prepared by pan-searing salmon fillets and serving them with a lemon-caper sauce over wilted spinach.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Salmon Fillet (skinless, cut into 5 equal pieces) | 800 | Grams |
| Salt (for seasoning) | 1 | Tsp |
| Black Pepper (freshly ground) | 1 | Tsp |
| All-purpose Flour (for dredging) | 100 | Grams |
| Olive Oil (extra virgin) | 3 | Tbsp |
| Butter (unsalted) | 100 | Grams |
| Garlic (minced) | 3 | Clove |
| Lemon (juiced and zested) | 2 | Count |
| Chicken Broth (low sodium) | 250 | Milliliters |
| Capers (drained) | 3 | Tbsp |
| Spinach (fresh, washed) | 500 | Grams |
| Parsley (chopped) | 1 | Bunch |
Instructions
- Season the salmon fillets with salt and black pepper on both sides.
- Dredge the salmon fillets in all-purpose flour, shaking off any excess.
- Heat olive oil in a large skillet over medium-high heat. Add salmon fillets and cook for 3-4 minutes on each side until golden brown and cooked through. Remove and set aside.
- In the same skillet, add butter and minced garlic. Sauté for 1 minute until fragrant.
- Add lemon juice, lemon zest, chicken broth, and capers to the skillet. Bring to a simmer and cook for 3-4 minutes until slightly reduced.
- Return the salmon fillets to the skillet and spoon the sauce over them. Cook for an additional 2 minutes.
- In a separate pan, add a small amount of butter and wilt the spinach over medium heat for 2-3 minutes.
- Serve the salmon fillets over the wilted spinach and garnish with chopped parsley.
Kitchen equipment
ZesterLarge Skillet