• 4 (6-oz) skinless salmon fillets
  • ½ tsp. Coarse salt
  • ½ tsp. pepper
  • 3 tbsp. all-purpose flour
  • 2 tbsp. olive oil
  • 3 garlic cloves, minced
  • ¼ c. dry white wine, such as sauvignon blanc
  • ¼ 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


  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.
413 cal, 26 g fat (6 g saturated), 39 g protein, 7 g carb, 1 g sugar, 0 g fiber, 483 mg sodium, 92 mg cholesterol per serving


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