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Creamy Lemon Garlic Salmon Piccata

A flavor-packed dish featuring seared salmon fillets in a creamy lemon garlic sauce, perfect for busy weeknights.
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Temps de préparation 15 minutes
Temps de cuisson 15 minutes
Temps total 30 minutes
Portions: 4 servings
Type de plat: Dinner, Main Course
Cuisine: American, Seafood
Calories: 550
Ingredients Method Nutrition Notes

Ingrédients
  

Main Ingredients
  • 4 fillets salmon fillets Rich in omega-3 fatty acids.
  • 2 tablespoons olive oil For searing the salmon.
  • 4 cloves garlic, minced Adds flavor to the sauce.
  • 1/2 cup heavy cream For a rich sauce; can substitute with half-and-half or coconut cream.
  • 1/2 cup chicken broth Adds depth to the sauce; vegetable broth can be used for a lighter flavor.
  • 1 whole lemon, juiced Use fresh lemon juice for the best flavor.
  • 2 tablespoons capers Provides a salty and tangy flavor; can substitute with chopped green olives.
  • to taste salt and pepper For seasoning the salmon.
  • as needed fresh parsley, for garnish Adds freshness and color to the dish.

Method
 

Preparation
  1. In a large skillet, heat the olive oil over medium heat until shimmering.
  2. Sprinkle salt and pepper on both sides of the salmon fillets.
  3. Cook the salmon in the skillet for 4-5 minutes on each side until golden brown and cooked through.
  4. Remove the salmon from the skillet and set aside on a plate to rest.
Making the Sauce
  1. In the same skillet, add the minced garlic and sauté for 1 minute until fragrant.
  2. Add the chicken broth and lemon juice to the skillet, stirring to combine, and simmer for 2 minutes.
  3. Stir in the heavy cream and capers, and cook for another 2-3 minutes until slightly thickened.
  4. Return the salmon to the skillet, spooning the sauce over the top, and allow it to warm in the sauce for a minute.
  5. Garnish with freshly chopped parsley and serve immediately.

Nutrition

Portion: 1gCalories: 550kcalCarbohydrates: 10gProtéines: 35gFat: 45gLipides saturés: 20gSodium: 600mgSucre: 2g

Notes

Serve with creamy mashed potatoes, roasted asparagus, or a fresh salad. Store leftovers in an airtight container in the refrigerator for up to 2 days.

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