Easy Low Carb Salmon Piccata

Golden pan seared salmon smothered in a white wine, lemon sauce and laced with capers. This gorgeous gluten free, dairy free dish can be served in under 30 minutes.

Course dinner, Main Course

Cuisine Italian, Keto

Keyword 30 minute meals, gluten free, seafood

Prep Time 10

Cook Time 15

Total Time 25

Servings Servings

Calories 251kcal

Author Brandy

Equipment

Ingredients

16 ounces salmon fillets Fillets
⅛ cup coconut flour * or carb quick
2 tbsp butter
2 cloves garlic minced
⅓ cup dry white wine *optional - sub in more chicken broth if you don't want to use wine.
1 cup chicken broth
3 tablespoons lemon juice Fresh - always fresh lemon juice.
2 tablespoons capers drained
salt and pepper to taste

Garnish

Parmesan grated
chopped parsley
Lemon slices

Instructions

Season the skinless side of salmon fillets evenly with salt and pepper. Sprinkle the coconut flour over the top of the fillets. (It won't be thick).
Melt 1 tablespoon of butter in a large cast iron skillet over medium-high heat. Add 1 tablespoon oil and swirl to mix with the butter.
Sear salmon for 4 minutes on each side or until cooked to your liking. Do the top side first. Transfer salmon to a warm plate; tent with foil and set aside. It won't have a thick crust on it. Just a thin transparent golden crust. (This is normal)
Melt remaining 1 tablespoon butter in the pan. Saute garlic for a minute until fragrant. Add wine, broth and lemon juice to the pan; bring to a boil scraping any bits off of the bottom of the pan. Cook until reduced and slightly thickened (about 5-8 minutes)
Turn off the heat and stir capers through the sauce. Place the salmon fillets back into the pan, gently spooning the sauce over the tops of the fillets to coat.
Sprinkle with Parmesan, chopped parsley and extra pepper if desired. Serve immediately over cauliflower rice or paired with veggies of your choice.

Nutrition