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 minutesminutes
Recipe Serving Size10
Cooking Tools Required
Cutting board, Food storage containers, Measuring cups and spoons, Saute pan, Sharp Knives, Skillet, Tongs, Top Stove
Ingredients
3poundsalmon filletfor 10 servings - 10 x 5 oz uncooked fillets
32ouncefresh spinach
2lemonjuiced and zested
3tablespooncapers
4clovegarlicminced
2tablespoonItalian parsleychopped
2tablespoonbutteror ghee
2tablespoonwhite wineoptional, can sub veg stock
2tablespoonextra virgin olive oil
salt and pepperto taste, go lighter on the salt since capers are salty.
1lemonsliced, 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 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.
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.