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healthy salmon picatta
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Healthy Salmon Piccata (Easy Anti-Inflammatory Recipe)

This healthy salmon piccata is light, flavorful, and packed with anti-inflammatory ingredients, tender salmon, lemon, garlic, and briny capers.

Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course: Main Course
Cuisine: American
Keyword: healthy salmon piccata
Servings: people
Calories: 395 kcal

Equipment

  • Large nonstick or stainless steel skillet
  • Tongs or fish spatula
  • Measuring cups and spoons
  • Citrus zester
  • Lemon juicer
  • Small bowl
  • Whisk
  • Cutting board
  • Sharp Knife

Ingredients

Salmon

  • 4 salmon fillets (about 6 oz each )
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Piccata Sauce

  • 1 tablespoon extra virgin olive oil
  • 4 cloves garlic (minced)
  • 1 cup low-sodium chicken broth
  • 1/4 cup lemon juice (about 2 lemons)
  • 1 teaspoon lemon zest
  • 2 tablespoons capers (drained)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 2 teaspoons arrowroot starch (cornstarch works too)
  • 2 tablespoons cold water
  • 2 tablespoons unsalted butter
  • 2 tablespoons chopped fresh parsley

Instructions

  1. Season the salmon: Pat the salmon dry. Season both sides with garlic powder, onion powder, paprika, salt, and pepper.
  2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
  3. Cook the salmon: 4-5 minutes first side & 3-4 minutes second side until the internal temperature reaches 125-130°F for medium or 140-145°F if you prefer it more done. Transfer the salmon to a plate.
  4. Make the sauce: Reduce heat to medium. Add another tablespoon olive oil. Add garlic and cook 30 seconds.
  5. Pour in: chicken broth, lemon juice, lemon zest, Dijon, honey. capers and simmer 3-4 minutes.
  6. Thicken: whisk together the arrowroot or cornstarch and water and pour into the skillet while whisking. Cook about 1 minute or until thickened a bit.
  7. Turn heat to low and let the sauce cool about 1 minute. Whisk in butter and parsley.
  8. Return salmon to the skillet and spoon sauce over the top.
  9. Serve immediately. This meal pairs wonderfully with roasted baby potatoes, quinoa, brown rice, lemon herb farro, steamed asparagus, green beans, broccoli, and roasted brussels sprouts.
  10. Storage: Allow the salmon to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days.

Nutrition

Serving: 1 serving | Calories: 395 kcal | Carbohydrates: 6 g | Protein: 37 g | Fat: 24 g |

Nutritional information is automatically calculated and should be used as an approximation only.

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