Salmon and Pasta Piccata
Indulge in the perfect harmony of flavors with this Salmon and Pasta Piccata recipe, a delightful twist on the classic Italian favorite. Featuring tender, pan-seared salmon fillets paired with perfectly al dente spaghetti or linguine, this dish is elevated by a lusciously creamy lemon-caper sauce. Fresh garlic, buttery undertones, and a hint of parsley bring a depth of flavor that feels both comforting and elegant. Ready in just 40 minutes, this recipe combines the richness of salmon with a bright and tangy piccata-inspired sauce for a meal that's as satisfying as it is easy to prepare. Serve this dish with a sprinkle of Parmesan and a squeeze of fresh lemon for a restaurant-worthy dinner right at home. Perfect for seafood lovers, this recipe is sure to become a weeknight favorite!
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Recipe Information
Ingredients
- 4 fillets Salmon fillets (skinless)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 3 tablespoons Unsalted butter
- 3 cloves Garlic cloves, minced
- 2 tablespoons Capers, drained
- 3 tablespoons Lemon juice (freshly squeezed)
- 1.5 cups Chicken or vegetable broth
- 0.25 cup Heavy cream
- 2 tablespoons Fresh parsley, chopped
- 12 ounces Spaghetti or linguine
- 0.25 cup Parmesan cheese, grated (optional)
Instructions
Season the salmon fillets on both sides with salt and black pepper.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the salmon fillets and sear for 3-4 minutes on each side until golden brown and fully cooked (internal temperature of 145°F/63°C). Remove the salmon from the skillet and set aside.
In the same skillet, reduce heat to low and add 2 tablespoons of butter. Stir in the minced garlic and sauté for 1-2 minutes until fragrant.
Add the capers, lemon juice, and chicken or vegetable broth to the skillet. Bring the mixture to a simmer and cook for 3-4 minutes to reduce slightly.
While the sauce simmers, cook the spaghetti or linguine according to the package instructions in a large pot of salted boiling water. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
Stir the heavy cream into the simmering sauce and cook for another 2 minutes. Add the remaining 1 tablespoon of butter to enrich the sauce and whisk until melted.
Return the salmon fillets to the skillet, spooning some of the sauce over the top to coat. Simmer for another 2 minutes to reheat the salmon.
Toss the cooked pasta into the skillet with the sauce, gently mixing to combine. If the sauce appears too thick, add a splash of the reserved pasta cooking water to reach the desired consistency.
Sprinkle the dish with fresh parsley and grated Parmesan cheese (if using). Serve immediately, garnished with lemon wedges if desired.
Nutrition Facts
Calories |
3000 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.2 g | 248% | |
| Saturated Fat | 69.8 g | 349% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 629 mg | 210% | |
| Sodium | 5408 mg | 235% | |
| Total Carbohydrate | 117.2 g | 43% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 4.0 g | ||
| Protein | 195.9 g | 392% | |
| Vitamin D | 89.4 mcg | 447% | |
| Calcium | 809 mg | 62% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 2922 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
