Lemon Caper Salmon www.instagram.com 15 mins Pick the duration units Minutes Hours Serves 1 Serves Save Delete Delete recipe Are you sure you want to delete this recipe? cancel Yes, delete cancel ✕ How to import recipes? Not sure how to import recipes to other apps? Check one of the guides bellow! Notion Evernote close Export copied = false, 2000)" disabled class="opacity-50" > Copied! Copy {loading = false; export_guides_dialog.showModal()}, 2000)" > Exporting... Plain text {loading = false; export_guides_dialog.showModal()}, 2000)" > Exporting... Notion markdown {loading = false; export_guides_dialog.showModal()}, 2000)" > Exporting... Evernote enex Print Cancel Edit save Directions 1. Preheat your pan to medium heat and your oven to 500 degrees. 2. Salt and pepper the flesh side of the salmon filet. 3. Add avocado oil to the pan and sear the salmon, salt and pepper side down, for 2-3 minutes. 4. Place the salmon in the preheated oven for 7-9 minutes or until the internal temperature reaches 125 degrees. 5. Set the pan aside and saute minced shallot and garlic until lightly browned. 6. Turn the heat to high, and add a glass of Pinot Grigio to the pan. 7. Once the wine has reduced, turn off the heat and add butter. 8. Add tarragon, lemon zest, capers and a squeeze of lemon juice to the sauce. 9. Serve the cooked salmon over basmati rice and arugula, topped with the sauce. 1. Preheat your pan to medium heat and your oven to 500 degrees. 2. Salt and pepper the flesh side of the salmon filet. 3. Add avocado oil to the pan and sear the salmon, salt and pepper side down, for 2-3 minutes. 4. Place the salmon in the preheated oven for 7-9 minutes or until the internal temperature reaches 125 degrees. 5. Set the pan aside and saute minced shallot and garlic until lightly browned. 6. Turn the heat to high, and add a glass of Pinot Grigio to the pan. 7. Once the wine has reduced, turn off the heat and add butter. 8. Add tarragon, lemon zest, capers and a squeeze of lemon juice to the sauce. 9. Serve the cooked salmon over basmati rice and arugula, topped with the sauce. Add Direction Ingredients 1 salmon filet 1 tbsp avocado oil 1 pinch salt 1 pinch pepper 1 small shallot 3 cloves garlic 1 glass Pinot Grigio 2 tbsp butter 2 tbsp tarragon 1 tsp lemon zest 2 tsp capers 1 tsp lemon juice 1 serving basmati rice 1 handful arugula - + - + - + - + - + - + - + - + - + - + - + - + - + - + Add ingredient Equipment pan oven tongs spoon meat thermometer Add equipment Tips Add tip How accurate is this recipe? Submit Cancel save Extract your Next Recipe! Extract Recipe