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Seared salmon in a lemon piccata sauce with capers and sautéed fresh spinach, all made in one skillet!
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! I sauté fresh spinach leaves in the juices of the salmon, with a little piccata sauce left behind in the pan.
The flavor is absolutely amazing. This Low Carb Salmon recipe can be made in under 20 minutes and dinner is served and could not be easier to prepare! It’s the perfect one pot Keto meal!
How to Make Salmon Picatta
Ingredients
6 pieces of fresh salmon (about 2″ wide/4 ounces each)
10 ounces fresh spinach
Juice and zest of 1 lemon
2 cloves garlic, minced
1 tablespoon fresh parsley, chopped
1/4 cup butter
2 tablespoons capers
1 tablespoon white wine (I used Pint Grigio)
1 tablespoon olive oil
Salt and pepper to taste
Preparation
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.
More Keto and Low Carb Salmon recipes…
Asian Glazed Salmon
Baked Salmon with Creamy Dill Sauce
Bang Bang Salmon Cakes
Cajun Salmon Alfredo
Easy Salmon Piccata with Spinach - Keto and Low Carb
INGREDIENTS
- 6 pieces of fresh salmon about 2″ wide/4 ounces each
- 10 ounces fresh spinach
- Juice and zest of 1 lemon
- 2 cloves garlic minced
- 1 tablespoon fresh parsley chopped
- 1/4 cup butter
- 2 tablespoons capers
- 1 tablespoon white wine I used Pint Grigio
- 1 tablespoon olive oil
- Salt and pepper to taste
PREPARATION
- 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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