SALMON WITH LEMON- BUTTER -CAPER SAUCE
Make and share this Salmon With Lemon- Butter -Caper Sauce recipe from Food.com.
Provided by Babs in Toyland
Categories < 60 Mins
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 400 degrees.
- Line a baking sheet with foil; brush with olive oil.
- Season both sides of the salmon filets with salt and pepper.
- Bake until salmon flakes easily, about 20 - 25 minutes.
- Meanwhile in a heavy saucepan, simmer shallots, vinegar and wine until shallots are soft and very little liquid remains.
- Add the butter and 2 tablespoons water, whisking constantly over high heat until the butter is melted and incorporated.
- Stir in the parsley, capers and lemon zest.
- Serve over the salmon.
Nutrition Facts : Calories 457.5, Fat 27.6, SaturatedFat 11.9, Cholesterol 145.3, Sodium 392.5, Carbohydrate 1.5, Fiber 0.2, Sugar 0.2, Protein 47
SALMON TWO WAYS WITH CAPER SAUCE
Steps:
- Preheat the oven to 400 degrees F.
- For the salmon: Season the salmon filets with salt and pepper. In a bowl, mix together the panko, parsley, dill, garlic and 1 tablespoon of the oil until the panko is evenly coated. Coat the salmon with the panko mixture and let sit for a few minutes so the crust sticks.
- Heat the remaining 2 tablespoons of oil in an ovenproof skillet over medium-high heat. Add the salmon and cook until the breadcrumbs are golden, 2 to 3 minutes per side. Transfer the skillet to the oven and cook for 5 minutes. Keep the salmon warm.
- For the salmon hash: Heat the oil in a large skillet over medium heat. Add the potatoes and cook, stirring occasionally, until they start to brown, 4 to 5 minutes. Add the onion and bell pepper and cook until the potatoes are cooked through and the peppers are soft, 10 minutes more. Turn off the heat and stir in the salmon and capers. Season with salt and pepper. Keep the hash warm.
- To make the salad: Toss the bread cubes with 1 tablespoon of the oil on a baking sheet. Spread the bread in a single layer and toast in the oven, stirring once or twice, until crunchy but not too hard, 8 to 10 minutes.
- In a large bowl, whisk together the vinegar, mustard, shallot, remaining 2 tablespoons oil, salt and pepper. Add the cucumber, tomatoes, onion and dill and stir to coat everything in the dressing. Stir in the toasted bread.
- For the sauce: Heat the oil in a small skillet over low heat. Add the shallot and cook until softened, about 2 minutes. Turn off the heat and whisk in the butter 1 piece at a time. Stir in the capers and dill. Squeeze in the lemon juice and season with salt and pepper.
- To plate: Divide the salmon hash among 4 plates and top each with a salmon filet. Spoon the sauce over the salmon. Divide the salad among the plates, placing it on the side of the salmon.
EASY GRILLED SALMON WITH LEMON-CAPER SAUCE
The easiest grilled salmon recipe with a delicious lemon caper sauce. A healthy 10 minute recipe perfect for lunch or dinner served with salad.
Provided by Alida Ryder
Categories Dinner
Time 10m
Number Of Ingredients 14
Steps:
- Combine the olive oil, lemon juice, parsley, oregano, salt and pepper.
- Place the salmon fillets in a suitable marinating dish or Ziploc bag. Pour over the marinade and allow to marinate while you heat the grill. The salmon can also be left to marinate for up to 2 hours in the fridge.
- Preheat an outdoor grill/braai/barbecue on its hottest setting for 5 minutes.
- Fold up a few sheets of paper towels then dip into oil and with tongs, rub onto the grill grates.
- Remove the salmon from the marinade and place skin-side down on the grill. Allow to cook for 3-4 minutes or until the skin is golden and crisp.
- Gently flip over and cook for another minute or two then remove from the heat and allow to rest.
- To make the sauce, Combine chopped capers, lemon juice and zest, garlic and herbs in a bowl and add a few tablespoons of oil. Season with salt and pepper then serve with the grilled salmon.
Nutrition Facts : Calories 381 kcal, Carbohydrate 10 g, Protein 42 g, Fat 20 g, SaturatedFat 3 g, Cholesterol 110 mg, Sodium 2465 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
SALMON WITH LEMON-DIJON CAPER SAUCE
Steps:
- Heat oil in large skillet on medium-high heat. Add fish; cook 4 to 5 min. on each side or until fish flakes easily with fork. Remove fish from skillet. Discard any grease from skillet.
- Whisk flour, mustard and chicken stock until blended.
- Add capers and 1 Tbsp. garlic to skillet; cook and stir on medium heat 30 sec. Stir in lemon juice; cook 1 min., stirring frequently. Add chicken stock mixture; mix well. Bring to boil, stirring frequently. Continue to cook and stir 1 to 2 min. or until thickened. Remove from heat. Stir in parsley.
- Heat remaining oil in medium skillet on medium-high heat. Add remaining garlic; cook and stir 1 min. Add spinach; cook and stir 2 to 3 min. or just until wilted.
- Serve spinach topped with salmon and caper sauce.
Nutrition Facts : Calories 350, Fat 23 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 420 mg, Carbohydrate 7 g, Fiber 1 g, Sugar 1 g, Protein 26 g
SALMON WITH LEMON, CAPERS, AND ROSEMARY
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Brush top and bottom of salmon fillets with olive oil and season with salt, pepper, and rosemary. Place each piece of seasoned salmon on a piece of foil large enough to fold over and seal. Top the each piece of salmon with 2 lemon slices, 1 tablespoon of lemon juice, 2 tablespoons of wine, and 1 teaspoon of capers. Wrap up salmon tightly in the foil packets.
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Place the foil packets on the hot grill and cook for 10 minutes for a 1-inch thick piece of salmon. Serve in the foil packets.
Nutrition Facts : Calories 377 calorie, Fat 25 grams, SaturatedFat 4 grams, Cholesterol 94 milligrams, Sodium 451 milligrams, Carbohydrate 2 grams, Fiber 0 grams, Protein 34 grams, Sugar 1 grams
BAKED SALMON WITH CAPER SAUCE
Make and share this Baked Salmon With Caper Sauce recipe from Food.com.
Provided by Sharon123
Categories European
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Rub the salmon steaks with lemon juice and brush them with melted butter.
- Season with salt and pepper to taste.
- Arrange in a baking dish and bake in preheated hot oven (425°F) for about 20 minutes, basting with a combination of melted butter and lemon juice every 5 minutes.
- Do not turn.
- Arrange the cooked salmon steaks on a hot platter.
- Mix the pan juices with the chopped parsley and capers, and pour over the steaks.
- If additional liquid is needed, add a little dry vermouth or white wine.
- Good with new potatoes, dressed with butter and parsley, and a cucumber salad.
- Makes 4 servings.
Nutrition Facts : Calories 419.2, Fat 36.6, SaturatedFat 17.7, Cholesterol 116, Sodium 518.8, Carbohydrate 2.1, Fiber 0.5, Sugar 0.6, Protein 21.1
BAKED SALMON WITH LEMON AND CAPERS
I found this recipe from food network, Giada make this, I thought easy and delicious, without make pan dirty.What a good dish! I made some change, hope you will like it!
Provided by SunLi
Categories Very Low Carbs
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven 400 degrees F.
- Brush top and bottom of salmon fillets with olive oil and season with salt, pepper, and garlic powder.
- Place each piece of seasoned salmon on a piece of foil large enough to fold over and seal.
- Top the each piece of salmon with 2 lemon slices, 1 tablespoon of lemon juice, 2 tablespoons of wine, and 1 teaspoon of capers. Wrap up salmon tightly in the foil.
- Back them 15-20 minutes.
Nutrition Facts : Calories 374, Fat 21, SaturatedFat 3.3, Cholesterol 77.4, Sodium 504.7, Carbohydrate 5.2, Fiber 0.8, Sugar 1.1, Protein 35.2
SALMON CAKES WITH LEMON-CAPER YOGURT SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 55m
Yield 6 to 8 salmon cakes
Number Of Ingredients 20
Steps:
- Salmon: Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the salmon with olive oil and season with salt and pepper, to taste. Grill until the flesh is cooked through and flakes easily with a fork, about 6 to 8 minutes on each side. Set aside to cool for 20 minutes.
- Patties: Using a fork, flake the salmon into 1/2-inch pieces and put into a medium bowl. Add the egg, chives, 1/2 of the crushed crackers, the corn, mustard, mayonnaise, capers, lemon juice, and lemon zest. Mix gently until just combined. Form the mixture into 2 1/2-inch diameter patties, about 3/4 inches thick. (If the mixture is too dry to form into patties, add extra mayonnaise, 1 tablespoon at a time,) Carefully coat the patties in the remaining crushed crackers and refrigerate for 1 hour. In a large nonstick skillet, heat the oil and butter over medium heat. Add the patties and cook until golden and crispy, about 7 to 8 minutes each side. Drain on paper towels.
- Sauce: In a small bowl, mix together the yogurt, capers, lemon juice, and lemon zest. Season with salt and pepper, to taste.
- Arrange the salmon cakes on a platter and serve alongside the sauce.
SALMON WITH BUTTER CAPER SAUCE
A rich, buttery caper sauce adds an elegant touch to this easy dinner for two.
Provided by Bev, Bev Cooks
Yield 2 servings
Number Of Ingredients 9
Steps:
- Preheat oven to broil. Melt 1 tablespoon butter and brush over the top of the salmon fillets; season with salt and pepper and place on a baking sheet. Broil fillets 7 minutes. Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1 cup of the pasta water and drain the rest.Melt the remaining 3 tablespoons butter in a small sauce pan. Once the butter starts to bubble and foam, add capers, garlic, lemon zest, and half the lemon juice. Sauté until the garlic is fragrant and starting to brown, about 1 minute. In a large bowl, combine the pasta, reserved pasta water, and the remaining lemon juice; toss to combine. Divide the pasta among two dinners bowls; add steamed broccoli and top with broiled salmon fillets. Drizzle salmon and pasta with caper sauce. Garnish with freshly grated parmesan and parsley leaves.
BAKED SALMON WITH LEMON CAPER BUTTER
Baked Salmon with Lemon Caper Butter is an easy family dinner! Salmon baked to perfection and topped with decadent lemon caper butter.
Provided by Deseree
Categories Main Dishes
Time 35m
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees.
- Line a baking sheet with aluminum foil and spray with non-stick spray.
- Place salmon fillets on the prepared baking sheet. (Note: I don't like the bones so I remove them. Some use needle-nose pliers, I used my finger nails but it did take me a little while). Sprinkle fillets with kosher salt and fresh cracked pepper. Place 2 lemon slices on top of each fillet. Bake for 10 minutes. Remove and tent with aluminum foil for 10 more minutes. Fish will continue to cook during this time. It will flake easily when done.
- While salmon is cooking, in a small sauce pan, melt butter over medium heat. Once butter has melted add garlic, capers, lemon zest and lemon juice. Cook for 2 minutes. Season to taste with salt and pepper.
- Remove lemon slices and discard. Gently slide a turner or serving spatula between the skin and the flesh of the fillet to remove the skin, it should separate very easily. Transfer fillet to a serving platter and spoon lemon caper butter over the top. Serve.
Nutrition Facts : Calories 323 kcal, Carbohydrate 2.9 g, Protein 28.3 g, Fat 26.2 g, SaturatedFat 12.3 g, Cholesterol 108 mg, Sodium 442 mg, Fiber 0.8 g, Sugar 0.6 g, ServingSize 1 serving
SALMON WITH LEMON CAPER SAUCE
Grilled or broiled, this rich dish usually gets served at our house when company comes. I make a double batch of sauce and use it the next day on poached eggs over English muffins. Mmmmm.
Provided by sugarpea
Categories Sauces
Time 3h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Fish: Mince parsley, basil and shallots in a food processor or by hand; place in plastic bag with oils and salmon; seal and turn to coat salmon completely; refrigerate 2 hours or overnight; turn occasionally.
- Sauce: Simmer lemon juice, wine and stock until reduced to 2 T, about 12 minutes; add half and half and boil until reduced to 1/4 cup, 2-3 minutes.
- Puree the reduction, anchovy and mustard in a blender or mini-processor and pour back into saucepan.
- Whisk the butter in, over low heat, 1 T at a time, letting each piece melt before adding the next; set aside and add 1 T capers, salt and cayenne.
- Keep warm.
- Finish: Gently pat marinade off salmon with paper towels; put on aluminum foil if grilling or on broiler pan, skin side down; grill or broil until opaque, 8 minutes depending on fillet thickness.
- Plate and spoon 2 T sauce over each fillet and garnish with remaining capers.
Nutrition Facts : Calories 699.9, Fat 44.9, SaturatedFat 12.9, Cholesterol 202.5, Sodium 394.2, Carbohydrate 4.1, Fiber 0.4, Sugar 0.5, Protein 65.2
PAN SEARED SALMON WITH CAPERS
Found on Allrecipes.com. Simply seasoned with salt and pepper, these salmon fillets are pan seared with capers, and garnished with slices of lemon.
Provided by AZPARZYCH
Categories Lemon
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat a large heavy skillet over medium heat for 3 minutes.
- Coat salmon with olive oil. Place in skillet, and increase heat to high
- Cook for 3 minutes. Sprinkle with capers, and salt and pepper
- Turn salmon over, and cook for 5 minutes, or until browned.
- Salmon is done when it flakes easily with a fork.
- Transfer salmon to individual plates, and garnish with lemon slices.
CRISPY SKILLET SALMON WITH CREAMY LEMON CAPER SAUCE
A whole30 paleo keto dinner recipe of salmon with a delicious zesty caper cream sauce.
Provided by Julia
Categories Main Course
Time 30m
Number Of Ingredients 10
Steps:
- Use a paper towel to pat dry the salmon filets. Season with sea salt, dill, and paprika.
- Heat the avocado oil in a large cast iron or non-stick skillet over medium-high heat until hot. Place salmon fillets flesh side down, pressing them lightly so the entire surface of the flesh comes into contact with the pan. Sear, undisturbed, for 3-4 minutes until crispy and golden.
- Flip salmon and sear on the other side for 2 to 3 minutes. Flip the salmon again and cook another 1 to 2 minutes.
- Add the remaining ingredients to the skillet (coconut milk, lemon zest and juice, capers and dill. Cook until salmon reaches desired done-ness and sauce thickens, about 3 to 4 minutes. Taste the sauce for flavor and add sea salt and/or more lemon juice to taste.
Nutrition Facts : Calories 391 calories, Carbohydrate 2 grams carbohydrates, Fat 26 grams fat, Protein 36 grams protein, ServingSize 1 of 4, Sugar 1 grams sugar, UnsaturatedFat 0 grams unsaturated fat
FRESH SALMON WITH DILL & CAPERS
A quick and simple roast fish dish that's packed with flavour and moisture - perfect for batch cooking
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 35m
Number Of Ingredients 7
Steps:
- Mix the yogurt with the mustard, lemon zest, dill and capers and season with pepper. Now use to coat the salmon really well.
- If serving now, either grill the salmon on foil for 6-8 mins (there is no need to turn), or barbecue for 3-4 mins on each side, preferably in fish grill to make turning easier. Serve with new potatoes and lemon wedges, alongside green veg and salad leaves.
Nutrition Facts : Calories 299 calories, Fat 19 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 32 grams protein, Sodium 0.6 milligram of sodium
GARLIC POACHED SALMON WITH CREAMY LEMON CAPER SAUCE
This garlic poached salmon is fast, easy, and smothered in a healthy, yogurt-based creamy lemon caper sauce! This will be your new favorite way to eat salmon.
Provided by Elizabeth Lindemann
Categories Fish
Time 20m
Number Of Ingredients 12
Steps:
- In a nonstick skillet, add 1/2 cup of the wine and fish. Add enough water to almost cover the salmon.
- Add one clove minced garlic, the lemon zest, and salt and pepper to the liquid and on top of the salmon.
- Bring to a boil, then cover and reduce to a simmer for approximately 5 minutes, or until salmon is cooked through.
- Meanwhile, to make the sauce, saute the onion in the olive oil (1 tablespoon) in a small pot or skillet over medium heat, until browned.
- Add the remaining clove of minced garlic, stir for one minute or until fragrant.
- Add the remaining 1/2 cup of wine, and reduce until about half the wine is gone.
- Add the lemon juice, capers (1 tablespoon), dill (1 tablespoon), and butter (1 tablespoon); heat until butter is melted.
- Remove from heat and stir in yogurt (1/2 cup) and season with salt and pepper to taste.
- Serve sauce over salmon.
Nutrition Facts : Calories 289 kcal, Carbohydrate 4 g, Protein 25 g, Fat 14 g, SaturatedFat 3 g, Cholesterol 71 mg, Sodium 143 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
SALMON WITH CREAMY LEMON & CAPER SAUCE
Provided by Lottie Lifts
Time 15m
Number Of Ingredients 8
Steps:
- Season your salmon generously with pepper and lemon juice, and a dash of salt (the capers are salty, so not too much here). Fry in a sauce pan along with some low-calorie cooking spray until cooked through. Transfer to foil to keep warm.
- Deglaze the same pan using the stock, white wine and lemon juice.
- Add the cream cheese and whisk until no lumps remain.
- Whisk in the cornflour, add the capers and reduce the heat to low.
- Simmer until thickened to your liking, around 3-4 minutes.
- Season with plenty of pepper, before adding the meat back to the pan and coating with the sauce.
Nutrition Facts : Calories 294 kcal, ServingSize 1 serving
SALMON PICCATA
This salmon piccata comes together in 20 minutes! Juicy salmon fillet pieces in a flavourful lemon butter sauce with capers.
Provided by Julia Frey of Vikalinka
Categories Main Course
Number Of Ingredients 13
Steps:
- Preheat the oven to the lowest temperature. Remove the skin from salmon, then pat the salmon pieces dry with a paper towel, season with salt and pepper and dredge in flour.
- Heat the olive oil in a large pan, brown the salmon pieces in the hot oil until golden for 5 minutes on each side. A couple of minutes into the cooking add the butter to the pan. This will add more flavour and colour to the salmon. You might want to do the frying in batches to avoid overcrowding.
- Then remove the salmon from the pan and keep it warm in an oven preheated to the lowest temperature while you are making the sauce.
- To the same pan add the chopped shallot and sauté over low heat for 2 minutes, add the minced garlic and let it cook over low heat for 30 seconds, then add the white wine and let it bubble for a 2-3 minutes. Add the lemon juice, lemon slices, capers and parsley, turn up the heat and bring to a boil, as soon as it boils, lower the heat and simmer the sauce until it's reduced in volume for a few minutes. Add salt and pepper to taste. Return the salmon back to the pan and spoon the sauce all over.
Nutrition Facts : Calories 431 kcal, Carbohydrate 11 g, Protein 25 g, Fat 30 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 96 mg, Sodium 862 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 18 g, ServingSize 1 serving
SALMON BURGERS WITH LEMON-CAPER AïOLI
Provided by Katie Lee Biegel
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 18
Steps:
- For the burgers: Put the salmon, parsley, basil, onion powder, garlic powder, 1 teaspoon salt, 1/4 teaspoon pepper, the egg and lemon zest in a food processor and blend until evenly mixed and the consistency of ground meat. Form into 4 patties and place on a baking sheet. Refrigerate 20 minutes.
- Meanwhile, make the aïoli: Mix the mayonnaise, capers, basil, parsley, garlic and lemon juice in a bowl and refrigerate until serving.
- Heat the canola oil in a 12-inch cast-iron skillet over medium heat. Cook the burgers until golden brown and crispy, 3 to 4 minutes per side. Toast and butter the buns. Serve the burgers on the buns with the aïoli, tomatoes and watercress.
SALMON WITH A LEMON, CAPER, AND DILL YOGURT SAUCE
This sauce will be great on any fish or chicken. Add as little or as much of these ingredients as you want - you can't mess this up.
Provided by NecessaryIndulgences.com
Number Of Ingredients 6
Steps:
- Combine the yogurt, capers, lemon zest, lemon juice, fresh dill, salt and pepper.
- Taste the sauce. Does it need more lemon juice? more dill? more salt? more yogurt? Play with it until you want to eat it by the spoonful.
- Season the salmon with salt and pepper.
- Cook over medium heat in a little olive oil and butter, about ½ T of each.
- Cook for about 5 minutes with the skin side down and then about 3 minutes on the other side.
- Transfer the salmon to a plate and top with the lemon, caper, and dill yogurt sauce.
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- To prepare salmon cakes, heat 1 teaspoon oil in a medium nonstick skillet over medium heat. Add onion and celery; sauté 4 minutes or until tender. Combine onion mixture, 1/2 cup crackers, mustard, 1/4 teaspoon black pepper, salmon, and egg in a medium bowl. Divide salmon mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Coat each patty with 1 tablespoon crackers. Cover and chill 20 minutes.
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POACHED SALMON WITH LEMON-CAPER SAUCE FOR TWO RECIPE ...
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5/5 (3)Calories 309 per servingCategory Quick & Easy Healthy Salmon Recipes
- Place salmon in a medium skillet. Add 1/4 cup wine and enough water to just cover the salmon. Bring to a boil over high heat. Reduce to a simmer, turn the salmon over, cover and cook for 5 minutes. Remove from the heat.
- Meanwhile, heat oil in a small skillet over medium-high heat. Add shallot and cook, stirring, until fragrant, about 30 seconds. Add the remaining
- 1/4 cup wine; boil until slightly reduced, about 1 minute. Stir in lemon juice and capers and cook 1 minute more. Remove from the heat, stir in sour cream and salt. Serve the salmon topped with the sauce and garnished with dill.
SALMON BURGERS WITH LEMON CAPER AIOLI - BOWL OF DELICIOUS
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4.7/5 (3)Total Time 18 minsCategory SeafoodCalories 644 per serving
- Mix chopped salmon in a medium sized bowl with lemon zest (1 teaspoon), parsley (2 tablespoons), red onion (1/4 cup), mayonnaise (2 tablespoons), kosher salt, and pepper. Add 1/4 cup panko bread crumbs and if the mixture seems too wet, add more until you reach the desired consistency.
- Heat the olive oil (2 tablespoons) in a heavy skillet (such as cast iron) to medium high heat. Sear the patties on one side for approximately 4 minutes. Flip and cook for another 4 minutes, or until salmon is cooked through.
[SHEET PAN] BLACKENED SALMON WITH CREAMY LEMON CAPER SAUCE ...
From alittlebiteofthisandthat.com
Cuisine American, MediterraneanTotal Time 40 minsCategory Main CourseCalories 399 per serving
- Halve or quarter potatoes as needed so they are all similar in size. Toss potatoes in 2 T olive oil, 2 t garlic, salt & pepper to taste. Spread onto large sheet pan & roast for about 20 minutes, until potatoes are tender.
- While potatoes roast: prepare salmon & green beans. Mix blackening seasoning in a small bowl & add a thick layer on top of the salmon. Trim the green beans if needed & toss in 1 T olive oil, 1 t garlic, & salt & pepper to taste.
- When potatoes are tender, remove pan from oven. Push potatoes to the edges of the pan. Add the salmon in the middle of the pan & the green beans around the salmon. Return pan to the oven & roast for 12-15 minutes; until salmon is cooked through (145 F) & flakes easily. I typically remove mine from the oven when it hits 140 F & it continues cooking on the warm stovetop.
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- Pat salmon fillets dry with paper towel and season with salt and pepper to taste. Place 1 tbs oil in a large non-stick frying pan over medium-high heat. Cook salmon skin-side down, for 3 minutes or until golden and crisp. Turn and cook for 1 minute or until cooked to your liking. Transfer to a plate and cover with foil to keep warm. Add capers to pan and toss for 1 minute or until they start to pop. Turn heat to low, add butter and stir until melted. Add lemon juice and stir until combined. Season to taste. Transfer sauce to a bowl.
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From thegarlicdiaries.com
5/5 (1)Total Time 20 minsServings 4Calories 315 per serving
- Heat a large skillet over medium – medium high heat (a cast iron works great here) with some olive oil
- Season the flesh side of the salmon with salt and pepper (we will remove the skin eventually, so there’s no need to season that side)
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BAKED SALMON W/ CREAMY LEMON CAPER SAUCE - FOODTRAY2GO
From foodtray2go.com
CRISPY SALMON FILLETS WITH LEMONY CAPER SAUCE - RECIPE BY ...
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