Happy Wednesday to everyone! Did you take a three day weekend this last weekend? I sure did since work has been very hectic the previous week. This week looks to be no different so quick meals are the go to recipes this week. Hubby and I are also working different shifts so there are days I’m eating alone. That’s the bad part. The good part is I can enjoy those foods he does not like. Salmon Piccata is one of my favorites however hubby would take a pass.  But this was quick, easy and delicious.

Hubby doesn’t like a lot of lemon flavor in his food. Me? I’m the opposite. I’ll lemon-up just about anything. I like it in my water, in desserts, anywhere.  This is why I chose to make this last week. I was solo so I can eat the entire dish and not feel guilty. Yay me!

This salmon piccata cooks up in a snap too, which is great during the weeknight when you just want to sludge on the couch with a glass of wine and forget about your busy work day. I like how salmon and lemon just seem made for each other and this was melt in your mouth good.

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Tangy Salmon Picatta

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Ingredients

• 1 tablespoon olive oil
• 1 tablespoon chopped green onion
• 12oz salmon filet
• salt & pepper to taste
• 5 tablespoons butter (divided)
• 3 cloves garlic (crushed)
• 1/4 cup lemon juice
• 1/4 cup chardonnay wine
• 1/4 cup low sodium chicken broth
• 2-3 tablespoons capers
• 8oz angel hair pasta (cooked to package directions and 1/4 pasta water reserved)
• parsley to taste

Directions

Step 1

In a skillet, add the olive oil and chopped green onion. Season the salmon with salt and pepper. When the pan is hot, add the salmon and cook over medium heat 5 minutes per side. Remove from pan and set aside.

Step 2

In a larger skillet, add half the butter and garlic. Cook over medium heat until fragrant. Add the lemon juice, chardonnay and chicken broth. Heat through. Add the salmon into the skillet and the remaining butter and capers. Cook on low heat while the pasta cooks.

Step 3

Cook pasta according to package directions. Drain while reserving 1/4 pasta water. Add pasta back into the pan, add water and parsley. Stir. Serve the salmon on top of the pasta and spoon sauce over it.

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If you enjoy chicken piccata, pork piccata or anything lemony and garlicky, you’ll love salmon piccata. Especially if you want a new twist on salmon. I cooked it with angel hair pasta to make it a lighter meal. I like how a thin angel hair doesn’t seem to be as heavy as a fettuccine or penne.

What’s your favorite piccata? Do you like lemon or do you take a pass on it like hubby. Let me know below.

For more delicious fish recipes (and lots more salmon too), follow my Pinterest board.

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