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Salmon piccata with roast potatoes

 Looking to switch up your chicken piccata and pasta? Swap the protein and the carbs but keep the method and the seasonings, baby!


2 potatoes

1 tablespoon Italian seasoning

1 lemon

bunch parsley

8 ounces salmon filets

1 tablespoon capers

2 minced garlic cloves

oil, salt, pepper, butter


Preheat oven to 450 degrees F. Scrub potatoes; cut into 1-inch pieces. On a rimmed baking sheet, toss potatoes with 1 tablespoon oil and 1 tablespoon Italian seasoning; season with salt and pepper. Roast on lower oven rack until deeply browned and tender, stirring halfway through.

Meanwhile, finely chop 2 garlic cloves . Finely grate half of the lemon zest and squeeze 1 tablespoon juice, keeping separate. Pick parsley leaves from stems and finely chop; discard stems.

Pat salmon dry. Season all over with salt and pepper.

Heat 1 tablespoon oil in a medium nonstick skillet over medium-high heat. Reduce heat to medium; add salmon, skin-side down. Firmly press each filet with back of a spatula. Cook, occasionally pressing gently on filets, until skin is well browned and very crisp and fish is almost cooked through. Flip and cook until just medium, about 1 minute more.

Transfer salmon to a plate; loosely cover with aluminum foil to keep warm, if desired.

Add garlic to remaining oil in skillet; cook until fragrant. Add capers, lemon zest and juice, and 1⁄2 cup water. Bring to a simmer over high heat, scraping up any browned bits from bottom of skillet. Cook until sauce is reduced by half.

Off heat, whisk 2 tablespoons butter into sauce until creamy and fully combined. Season sauce to taste with salt and pepper. Stir in parsley.

Serve salmon and potatoes with piccata sauce spooned over top. Enjoy!


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