Kosher salt and freshly ground black pepper(I also like to sprinkle paprika on my salmon fillets)
4(6-ounce) salmon fillets(or equivalent weight salmon in small fillets)
1tablespoonextra-virgin olive oil
⅓cupfreshly squeezed lemon juice
¼cupdry white wine
Chopped fresh parsleyfor garnish
In a shallow baking dish, add flour. Season salmon with salt and pepper (and paprika if desired), then dredge in the flour, and toss until coated.
In a large skillet over medium heat, melt 1 tablespoon butter and olive oil. Add salmon and cook until golden, 5 minutes per side. Transfer to a plate.
Add remaining 2 tablespoons butter to skillet. Add garlic and cook until fragrant, 1 minute, then add lemon juice and white wine and bring to a simmer. Stir in capers, lemon slices and spinach and let cook down until wilted, 2 minutes.
Return salmon to skillet and combine. Garnish with parsley and serve.
Although the recipe calls for four 6-ounce fillets of fish, you can use smaller fillets if you prefer, which is what I often do. Take a side of salmon (weighing around 1 ½ pounds) and cut it into relatively equal-sized portions.
You can also make this recipe with grilled salmon! Season the salmon, omitting the flour step, arrange the fish fillets in a greased fish grill basket and grill until cooked through. Meanwhile, make the sauce the way it says to in the recipe. Then add the grilled salmon into the piccata sauce. When it's grilling season, this is a great option to get a little extra smoky flavor into your salmon.