Lemon Caper Salmon
Directions
- 1Preheat your pan to medium heat and your oven to 500 degrees.
- 2Salt and pepper the flesh side of the salmon filet.
- 3Add avocado oil to the pan and sear the salmon, salt and pepper side down, for 2-3 minutes.
- 4Place the salmon in the preheated oven for 7-9 minutes or until the internal temperature reaches 125 degrees.
- 5Set the pan aside and saute minced shallot and garlic until lightly browned.
- 6Turn the heat to high, and add a glass of Pinot Grigio to the pan.
- 7Once the wine has reduced, turn off the heat and add butter.
- 8Add tarragon, lemon zest, capers and a squeeze of lemon juice to the sauce.
- 9Serve the cooked salmon over basmati rice and arugula, topped with the sauce.
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
panoventongsspoonmeat thermometer