Salmon Piccata with Spinach-Low FODMAP
$0.00 Cooking Fee
Serving Size: 3.5 oz of cooked salmon + 1.5 oz of cooked spinach
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- Heat skillet to medium high heat and add in olive oil
- Sear each piece of salmon for a few minutes - skin side up (can remove the skin, only sear presentation side). Remove salmon from pan and set aside.
- Drain any excess oil and add in half of the butter. Add in the wine, rest of butter, lemon juice, zest, half of the parsley, and capers.
- Add salmon back into the pan, skin side down, and cover. Continue cooking salmon for a few more minutes. Remove salmon once cooked to 145 degrees and remove 3/4 of the sauce from the pan.
- Leave about 1/4 cup of sauce in the pan, add in fresh spinach and toss in sauce. Sauté for 2 minutes or until cooked through.
Cook Times
Active Prep4
Hands-On Cook5
Hands-Off Cook16
Passive0
Total Time25 minutes minutes
Recipe Serving Size10
Ingredients
Ingredients
- 3 pound salmon fillet for 10 servings - 10 x 5 oz uncooked fillets
- 32 ounce fresh spinach
- 2 lemon juiced and zested
- 3 tablespoon capers
- 2 tablespoon Italian parsley chopped
- 2 tablespoon butter or ghee
- 2 tablespoon white wine optional, can sub veg stock
- 2 tablespoon extra virgin olive oil
- salt and pepper to taste, go lighter on the salt since capers are salty.
- 1 lemon sliced, optional
Cooking Tools Required
Cutting board, Food storage containers, Measuring cups and spoons, Saute pan, Sharp Knives, Skillet, Tongs, Top StoveReheating/Serving Instructions
Garnish with lemon slices and fresh parsley. To reheat, cover with foil cook slowly in oven at 350 degrees until just warmed through. 3-5 minutes.
Nutrition
Calories: 264kcal | Carbohydrates: 4g | Protein: 30g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 199mg | Potassium: 1190mg | Fiber: 2g | Sugar: 1g | Vitamin A: 8702IU | Vitamin C: 30mg | Calcium: 110mg | Iron: 4mg
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