Keto Salmon Picatta

This salmon picatta is a low carb favorite, made with a creamy lemon garlic sauce that's full of capers. Simple, flavorful, and ready in just about 25 minutes.

Course Seafood

Cuisine Italian

Keyword salmon picatta

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 534kcal

Author Karly Campbell

Ingredients

4 6-ounce salmon filets
1 teaspoon salt
1 teaspoon pepper
2 tablespoons avocado oil divided
2 cloves garlic minced
3/4 cup chicken broth
¼ cup dry white wine
2 tablespoons butter
2 tablespoons fresh lemon juice
¼ cup heavy cream
2 tablespoons capers
1 tablespoon fresh minced parsley
Lemon slices for serving

Instructions

Season the salmon on both sides with salt and pepper.
Heat 1 tablespoon avocado oil in a large, heavy bottomed skillet over medium heat.
Add the salmon, skin side down, and cook for 4 minutes. Flip and cook 4 more minutes or until cooked through. Remove to a plate and cover with foil.
Add the remaining tablespoon of oil to the skillet and warm. Add the garlic and cook for 30 seconds or until fragrant.
Add the chicken broth and wine to the skillet and bring to a low boil. Let the liquid reduce by half, about 5 minutes.
Add the butter, lemon juice, and cream to the skillet and simmer, stirring occasionally, until the sauce is thick enough to coat the back of a spoon, about 5 minutes.
Add the capers to the sauce and stir to combine.
Return the salmon to the skillet and drizzle with the sauce. Cook 1 more minute to rewarm the salmon, if needed.
Serve immediately with parsley and lemon slices over the top of each piece of salmon.

Notes

You can use chicken broth in place of the wine, if preferred.

Serve with steamed broccoli, roasted asparagus, or cauliflower rice.

Nutrition