Seared salmon in a lemon piccata sauce with capers and sautéed fresh spinach, all made in one skillet!
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My favorite way to cook salmon is to sear it in a screaming hot skillet and smother in a butter, lemon, white wine and caper sauce and that is what this recipe will give you!
In this Keto Salmon recipe, I sauté fresh spinach leaves in the juices of the salmon with a little piccata sauce left behind in the pan. That makes this salmon recipe a complete meal all in one skillet!
The flavor is absolutely amazing. This low carb salmon recipe can be made in under 20 minutes and dinner is served. It uses all fresh ingredients and it could not be easier to prepare!
What's in Salmon Piccata
*Exact measurements are listed in the recipe card below.
How to Make Salmon Picatta
Heat a skillet to medium high heat and add in the olive oil.
Sear each piece of salmon for a few minutes (skin side up).
Remove the salmon from the pan and set it aside while you make the sauce.
Drain any excess oil and add in a little of the butter to the skillet.
Add in the garlic and sauté for about 20 seconds, then add in the wine. Add the rest of the butter, lemon juice, zest, half of the parsley and capers.
Add the salmon back into the pan, skin side down and cover. Continue cooking the salmon for a few more minutes.
Remove from the pan and along with some of the sauce, leaving some in the pan.
Add in the fresh spinach and toss in the sauce. Sauté for about 2 minutes, or until cooked through.
And there you have it, a hearty, healthy and low carb meal! It's just that simple. Serve with the salmon with a garnish with parsley and a little slice of lemon.
For leftovers, place them in an airtight container and place in the fridge up to two days. To reheat, cover with foil and cooking slowly in a 350F oven just until warmed through.
Is Salmon Good for You?
Honestly, salmon is perfect for any diet because not only is it an great source for omega-3 fatty acids, it's also an excellent source for protein and potassium.
And for those on Keto or low carb diets, Salmon is a perfect protein to add additional healthy fats to, like the butter in the sauce.
Tips for the Best Salmon Recipe
- When buying salmon for this Keto salmon recipe, you'll see that there are several choices. Wild caught or farm raised, which is best? Wild caught basically means the fish are raised naturally in the ocean or freshwater, and feeds off things in nature. If you have access to buy wild-caught, it's preferred over farm-raised. Farm raised salmon have come a long way over the past several years and is perfectly safe to eat, but it does have a less rich flavor as wild caught because it is raised in closed areas and fed pellets made from fish meal and grains.
- What's the difference in pink salmon and sockeye? All salmon boosts a long list of health benefits, but sockeye edges out as the winner on nutrition. It contains about 25% more omega-3 than pink salmon.
- Regardless of which type you purchase, fresh salmon, in the grocery store, should be moist and the edges shouldn't be dried or curling up.
- When purchasing fresh salmon, whole filet or portions, it's best to cook it on the same day for optimal freshness.
- Unless the recipe specifically says otherwise, leave the skin on. Salmon cooks quickly and the skin acts as a fatty barrier to help keep the fish moist.
What are the Carbs in Spinach?
There are approximately 6.5 total grams of carbs in one cup of cooked spinach. It contains over 4 grams of fiber, bringing the net carbs to just over 2 grams for a whole cup!
Plus, spinach is an extremely nutritious vegetable! It's a great source of vitamin C, vitamin K, folic acid, iron, and calcium, making it a Keto superfood!
More Keto Salmon Recipes
- Bang Bang Salmon Cakes
- Spinach Artichoke Stuffed Salmon
- Baked Salmon with Creamy Dill Sauce
- Smoked Salmon Cucumber Bites
- Asian Glazed Salmon
- Cajun Salmon Alfredo
Shop my favorite products on Amazon and check out my Keto Pantry List!
Easy Salmon Piccata with Spinach
INGREDIENTS
INSTRUCTIONS
- Heat a skillet to medium high heat and add in the olive oil. Sear each piece of salmon for a few minutes (skin side up). Remove from the pan and set aside.
- Drain any excess oil and add in a little of the butter. Add in the garlic and sauté for about 20 seconds, then add in the wine.
- Add the rest of the butter, lemon juice, zest, half of the parsley and capers. Add the salmon back into the pan, skin side down and cover. Continue cooking the salmon for a few more minutes.
- Remove from the pan and along with some of the sauce, leaving some in the pan. Add in the fresh spinach and toss in the sauce. Sauté for about 2 minutes, or until cooked through. Serve with the salmon, garnish with parsley.
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