Salmon Piccata
This healthier version of Salmon Piccata is made with pan-seared salmon fillets, capers, lemon juice, and white wine. This recipe is gluten-free, low carb, keto, and dairy-free, making it suitable for many dietary preferences. It's a great source of protein and healthy omega-3 fatty acids, thanks to the salmon.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
312 kcal
Protein
20 g
Carbs
5 g
Fat
24 g
Fiber
2 g
Ingredients
Salmon
2 small (160g)
Olive Oil
1 tbsp (15g)
Almond flour
2 tbsp (30g)
Plain Water
0.5 small cup (100g)
Clove Garlic, Chopped
1 tsp (5g)
Common salt
0.5 tsp (2.5g)
Black Pepper
0.25 tsp (0.5g)
lemon juice
2 tbsp (30g)
Fresh Parsley (chopped)
1 tbsp (5g)
Olives
1 tbsp (15g)
Instructions
Cooking Steps
Season the salmon fillets with salt and pepper. Coat them with almond flour, shaking off any excess flour.
Heat olive oil in a large pan over medium-high heat.
Add the salmon fillets to the pan and cook for 4-5 minutes on each side until they are golden brown and cooked through. Remove the salmon from the pan and keep them warm.
In the same pan, add garlic and sauté for 1-2 minutes until fragrant.
Add water , lemon juice, and olives. Cook for 2-3 minutes until the sauce thickens slightly.
Pour the sauce over the salmon fillets. Garnish with chopped fresh parsley and serve hot.