Italian · Dinner
Salmon Steak with Lemon and Capers
Pan-seared salmon steak finished with a butter, lemon juice, and caper sauce, plated over fresh arugula. The fish is seared skin-side down for a crisp exterior, then basted to keep the flesh moist, with garlic-infused butter and a squeeze of lemon at the finish.
$8
8 minsPrep
12 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
481Calories
39.9gProtein
34.1gFat
4.8gCarbs
1.3gSugar
1.3gFiber
682mgSodium
151mgChol
10.2gSat Fat
870mgPotassium
90mgCalcium
1.8mgIron
6.8mcgVitamin B12
22mgVitamin C
gluten-free
protein-rich
low-carb
herb-salt
thirty-min-meals
hidden-gems
gluten-free
Instructions
1
Prep
Pat the salmon steak dry and season both sides with salt and pepper. Thinly slice the garlic and chop the parsley.
2
Sear
Heat the olive oil in a skillet over medium-high heat and lay the salmon skin-side down; cook 4 minutes until the skin is crisp and releases easily.
3
Sauté
Lower heat to medium, melt the butter, add sliced garlic, and cook 1 minute, stirring, until pale gold and fragrant.
4
Finish
Pour lemon juice and capers into the skillet, simmer 2 minutes until the sauce warms through and flavors meld.
5
Plate
Scatter arugula on a plate, set the salmon on top, stir parsley into the sauce, and spoon it over the fish.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g salmon steak
- 2 tbsp2 tbsp olive oil
- 2 tbsp28g butter
- 4 cloves4 cloves garlic
- 4 tbsp60ml lemon juice
- 2 tbsp18g capers
- 2 tbsp2 tbsp parsley
- 2 cup40g arugula
- salt, to taste
- black pepper, to taste
