Salmon Piccata

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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 1 serving
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5 ounces salmon, skin off

Kosher salt and freshly ground black pepper

2 tablespoons grapeseed oil 

1 teaspoon slivered garlic 

1 teaspoon minced shallots 

2 ounces canned cannellini beans, rinsed and drained 

1 cup spinach 

1 ounce lemon juice

1 ounce vegetable or fish stock 

1 tablespoon capers, lightly chopped 

1 tablespoon unsalted butter, at room temperature 

1 tablespoon fresh parsley, chopped 


  1. Dry the salmon with a paper towel and season with salt and pepper. Heat a skillet with 1 tablespoon grapeseed oil over medium-high heat, add the salmon and sear for 3 minutes on each side.
  2. Meanwhile, in a separate pan, heat the remaining tablespoon grapeseed oil over medium heat and saute the garlic and shallots until translucent, about 1 minute. Add the cannellini beans and warm for 2 minutes. Add the spinach and wilt for 1 minute.
  3. Remove the salmon from the hot pan, add the lemon juice, stock and capers and reduce to make a glaze, 3 to 5 minutes. Add the butter and emulsify, turning off the heat and mixing until all is incorporated. Season with salt and pepper and add the parsley.
  4. On a plate, add the cannellini and spinach mix. Place the salmon on top and spoon the sauce over the salmon.
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