Lemon Caper Salmon

Name: Lemon Caper Salmon
Total time: 15 min
Yield: 1 servings
Ingredients: 1 salmon filet; 1 tbsp avocado oil; 1 pinch salt; 1 pinch pepper; 1 small shallot; 3 cloves garlic; 1 glass Pinot Grigio; 2 tbsp butter; 2 tbsp tarragon; 1 tsp lemon zest; 2 tsp capers; 1 tsp lemon juice; 1 serving basmati rice; 1 handful arugula

15m

Serves 1

instagram.com

Lemon Caper Salmon

instagram.com

15m

Serves 1

Directions

1Preheat your pan to medium heat and your oven to 500 degrees.
2Salt and pepper the flesh side of the salmon filet.
3Add avocado oil to the pan and sear the salmon, salt and pepper side down, for 2-3 minutes.
4Place the salmon in the preheated oven for 7-9 minutes or until the internal temperature reaches 125 degrees.
5Set the pan aside and saute minced shallot and garlic until lightly browned.
6Turn the heat to high, and add a glass of Pinot Grigio to the pan.
7Once the wine has reduced, turn off the heat and add butter.
8Add tarragon, lemon zest, capers and a squeeze of lemon juice to the sauce.
9Serve the cooked salmon over basmati rice and arugula, topped with the sauce.

Ingredients

1 salmon filet
1 tbsp avocado oil
1 pinch salt
1 pinch pepper
1 small shallot
3 cloves garlic
1 glass Pinot Grigio
2 tbsp butter
2 tbsp tarragon
1 tsp lemon zest
2 tsp capers
1 tsp lemon juice
1 serving basmati rice
1 handful arugula

Equipment

panoventongsspoonmeat thermometer

Lemon Caper Salmon

15m

Serves 1

instagram.com

Lemon Caper Salmon

instagram.com

15m

Serves 1

Directions

1Preheat your pan to medium heat and your oven to 500 degrees.
2Salt and pepper the flesh side of the salmon filet.
3Add avocado oil to the pan and sear the salmon, salt and pepper side down, for 2-3 minutes.
4Place the salmon in the preheated oven for 7-9 minutes or until the internal temperature reaches 125 degrees.
5Set the pan aside and saute minced shallot and garlic until lightly browned.
6Turn the heat to high, and add a glass of Pinot Grigio to the pan.
7Once the wine has reduced, turn off the heat and add butter.
8Add tarragon, lemon zest, capers and a squeeze of lemon juice to the sauce.
9Serve the cooked salmon over basmati rice and arugula, topped with the sauce.