Creamy Salmon Piccata
Creamy Salmon Piccata delivers 8g protein and 320 calories per serving, functioning as a moderate-calorie side or light dinner component. Quick stovetop prep produces 4 servings, adding variety to your weekly rotation without major time investment. Pair with additional protein sources to meet daily targets of 150g+.
Ingredients
- •Salmon
- •1 pinch salt (to taste)
- •1 pinch pepper (to taste)
- •Flour, All-Purpose, White(60g)
- •Unsalted Butter(30g)
- •Olive oil(15g)
Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.
- •Garlic(240g)
- •Wine, White, Dry(80g)
- •Low Sodium Chicken Broth(240g)
- •Cornstarch(10g)
- •Lemon Juice, Fresh(60g)
- •Capers, Canned, Drained(60g)
- •Cream, Heavy Whipping(120g)
- •Parsley, Fresh(60g)
- •4 Lemon slices (to serve)
Instructions
- 1Season both sides of salmon fillets evenly with salt and pepper. Add ¼ cup of the flour to a shallow dish; dredge the salmon in the flour to evenly coat. Shake off excess.
- 2Melt 1 tablespoon of butter in a large nonstick pan or skillet over medium-high heat. Add 1 tablespoon oil and swirl to mix through the butter. Add salmon; sauté 4 minutes on each side or until just cooked to your liking. Transfer salmon to a warm plate; tent with foil and set aside.
- 3Add remaining 1 tablespoon butter (or oil) to pan and melt. Add the garlic; sauté for a further minute until fragrant. Add wine; bring to a boil scraping any browned bits off of the bottom of the pan. Cook until liquid almost evaporates, stirring occasionally. Add ¾ cup stock/broth to the pan along with the lemon juice; bring to a boil and cook for a further minute.
- 4Mix 1 teaspoon of cornstarch (or cornflour) with 2 tablespoons of the reserved broth, whisking well to combine. Pour the mixture into the pan, stirring through the liquid to create a sauce. Cook for 1 minute or until slightly thickened. If it's not thick enough, mix the remaining cornstarch with the remaining broth and add to the centre of the pan. Stir in the cream and remove from heat and add the capers.
- 5Place the salmon fillets back into the pan. Sprinkle with chopped parsley, pepper and add in lemon slices.
- 6Serve immediately with the sauce over rice or pasta, vegetables of choice or with a salad.
Nutrition — Per Serving
320
calories
8g
protein
21g
fat
- Carbohydrates
- 38g
- Saturated fat
- 7.6g
- Sodium
- 459 mg
- Dietary fiber
- 2.7g
4 servings per batch · ~244g each
Macro data sourced from USDA FoodData Central
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How much protein does Creamy Salmon Piccata have per serving?
Each serving delivers 8g of protein and 320 calories, with 21g fat and 38g carbs. This macro split is too low in protein to function as a primary entrée for someone tracking macros seriously.
How long does Creamy Salmon Piccata take to make?
Marked as quick prep on the stovetop, this recipe yields 4 servings in a single batch with minimal active time. However, the very low protein content means it's better treated as a component of a larger meal rather than a standalone dinner.
Is Creamy Salmon Piccata good for muscle gain?
At only 8g protein per serving, this recipe doesn't meet the minimum protein requirements for effective muscle-building nutrition. You'd need to pair it with a separate 40-50g protein source like protein powder or chicken to make it viable for a muscle gain phase.
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