Salmon Piccata with Spinach-Low FODMAP

Serving Size: 10

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.

Recipe by: Jen Stone

Cook Times

Active Prep4

Hands-On Cook5

Hands-Off Cook16

Passive0

Total Time25

Recipe Serving Size10

Cooking Tools Required

Cutting board, Food storage containers, Measuring cups and spoons, Saute pan, Sharp Knives, Skillet, Tongs, Top Stove

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

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.

Reheating 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