Lemony Salmon Piccata on the Italian classic is so much healthier however would not sacrifice on taste. Call it a win-win.
4 (6-oz) skinless salmon fillets
1/2 tsp. Coarse salt
1/2 tsp. pepper
3 tbsp. all-purpose flour
2 tbsp. olive oil
3 garlic cloves, minced
1/4 c. dry white wine, such as sauvignon blanc
1/4 c. lemon juice (from about
2 lemons), plus lemon slices for garnish
2 tbsp. rinsed and drained capers2 tbsp. Chopped parsley
2 tsp. unsalted butter
- Season salmon with salt and pepper; dredge in flour in a shallow bowl, shaking off excess.
- Heat oil in a large cast-iron or nonstick skillet over medium-high heat. Cook fillets, turning once, until golden, about 2 minutes. Reduce heat to medium, and add garlic; continue to cook, 1 minute. Add wine, lemon juice, capers, and parsley; simmer over medium-low heat until fish is just cooked through, 5 to 6 minutes. Remove pan from heat. Add butter; stir until melted, about 30 seconds.
- Garnish with lemon slices; top with sauce before serving.