Lemony Salmon Piccata

Lemony Salmon Piccata

Ingreadient:

• 4 6-oz skinless salmon fillets
• 1/4 tsp. Kosher salt
• 1/2 tsp. pepper
• 3 Tbsp. all-purpose flour
• 2 Tbsp. olive oil
• 3 cloves garlic, finely chopped
• 1/4 c. dry white wine
• 1/4 c. fresh lemon juice
• lemon slices, for serving
• 2 Tbsp. capers, rinsed
• 2 tsp. unsalted butter
• 2 Tbsp. chopped flat-leaf parsley

Directions :

1. Season salmon with salt and pepper, then coat in flour, shaking off excess.
2. Heat oil in a large skillet on medium-high. Cook salmon until golden brown, 2 to 3 minutes per side. Reduce heat to medium, add garlic, and cook, stirring, 1 minute.
3. Add wine, lemon juice, and capers and simmer until fish is just opaque throughout, 5 to 6 minutes. Remove from heat, add butter and parsley, and stir to melt, 30 seconds. Serve with lemon slices if desired.