Easy Salmon Piccata with Spinach - Keto and Low Carb
Seared salmon in a lemon piccata sauce with capers and sautéed fresh spinach, all made in one skillet!
Prep Time2 mins
Cook Time15 mins
Total Time17 mins
- 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
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.
Calories: 372kcal | Carbohydrates: 3g | Protein: 28g | Fat: 29g | Saturated Fat: 5g | Fiber: 1g