Lemony Salmon Piccata

Ingredients

• 4 (6-oz) skinless salmon fillets
• 1/2 tsp. Coarse salt
• 1/2 tsp. pepper
• 3 tbsp. all-purpose flour
• 2 tbsp. olive oil
• 3 garlic cloves, minced
• 1/4 c. dry white wine, such as sauvignon blanc
• 1/4 c. lemon juice (from about 2 lemons), plus lemon slices for garnish
• 2 tbsp. rinsed and drained capers
• 2 tbsp. Chopped parsley
• 2 tsp. unsalted butter

Directions

1. Season salmon with salt and pepper; dredge in flour in a shallow bowl, shaking off excess.
2. Heat oil in a large cast-iron or nonstick skillet over medium-high heat. Cook fillets, turning once, until golden, about 2 minutes. Reduce heat to medium, and add garlic; continue to cook, 1 minute. Add wine, lemon juice, capers and parsley; simmer over medium-low heat until fish is just cooked through, 5 to 6 minutes. Remove pan from heat. Add butter; stir until melted, about 30 seconds.
3. Garnish with lemon slices; top with sauce before serving.

By Lori Powell