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Rated 5 out of 5 based on 4 customer ratings
(5 customer reviews)

Salmon Piccata with Spinach

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Rated 5 out of 5 based on 4 customer ratings
(4 customer reviews)
$27.08 Cooking Fee
Serving Size: 3.5 oz of cooked salmon + 1.5 oz of cooked spinach
Diets: Brain Food, Diabetes Friendly, Egg Free, Gluten Free, Keto, Lower Carb, Nut Free, Postpartum, Refined Sugar Free, Soy Free
Recipe adapted from:
Jen Stone
Delicious salmon with citrus, light, flavorful tone that the whole family will love over healthy spinach! Make sure you have large enough pan to cook all at once or 2 pans to cook in parallel. Based on Keto Cooking Christian recipe.
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4 reviews for Salmon Piccata with Spinach

  1. Tito Kumar
    Rated 5 out of 5 based on 4 customer ratings

    Tito Kumar (verified owner) –

    Delicious – Enjoyed it!!!

  2. Shelly Levin
    Rated 5 out of 5 based on 4 customer ratings

    Shelly Levin (verified owner) –

  3. Shelly Levin
    Rated 5 out of 5 based on 4 customer ratings

    Shelly Levin (verified owner) –

  4. Kwiri Yang
    Rated 5 out of 5 based on 4 customer ratings

    Kwiri Yang (verified owner) –

Only logged in customers who have purchased this product may leave a review.

 

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Cook Tools and Details

Print Recipe

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 garlic and sauté for about 20 seconds. 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
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
  • 4 clove garlic minced
  • 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.

Cooking Tools Required

Cutting board, Food storage containers, Measuring cups and spoons, Saute pan, Sharp Knives, Skillet, Tongs, Top Stove
Reheating/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: 238kcal | Carbohydrates: 6g | Protein: 26g | Fat: 13g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 209mg | Potassium: 1105mg | Fiber: 3g | Sugar: 1g | Vitamin A: 8698IU | Vitamin C: 38mg | Calcium: 114mg | Iron: 4mg

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