Lemon Caper Salmon

Lemon Caper Salmon

15 mins
Serves 1
Serves

Directions

  1. 1.

    Preheat your pan to medium heat and your oven to 500 degrees.

  2. 2.

    Salt and pepper the flesh side of the salmon filet.

  3. 3.

    Add avocado oil to the pan and sear the salmon, salt and pepper side down, for 2-3 minutes.

  4. 4.

    Place the salmon in the preheated oven for 7-9 minutes or until the internal temperature reaches 125 degrees.

  5. 5.

    Set the pan aside and saute minced shallot and garlic until lightly browned.

  6. 6.

    Turn the heat to high, and add a glass of Pinot Grigio to the pan.

  7. 7.

    Once the wine has reduced, turn off the heat and add butter.

  8. 8.

    Add tarragon, lemon zest, capers and a squeeze of lemon juice to the sauce.

  9. 9.

    Serve the cooked salmon over basmati rice and arugula, topped with the sauce.

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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

Equipment

pan oven tongs spoon meat thermometer

Tips

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