DASH Diet Salmon and Broccolini with Lemon Garlic Caper Sauce
Equipment
- Large Skillet
- Large pot
- Tongs
- Measuring cups and spoons
Ingredients
- 4 salmon fillets 6 oz each, skin-on preferred
- 1 lb broccolini trimmed
- 3 tbsp butter divided
- 4 cloves garlic minced
- 2 tbsp capers with a little brine
- 1 lemon zested and juiced
- 1/3 cup chicken broth low sodium, or white wine
- 2 tbsp fresh parsley chopped
- 2 tbsp olive oil
- 1 tsp salt or to taste
- 1/2 tsp black pepper freshly ground
- 1 pinch red pepper flakes optional
Instructions
- Bring a large pot of salted water to boil. Blanch broccolini for 2-3 minutes until bright green and crisp-tender. Drain and set aside.
- Pat salmon fillets dry and season both sides generously with salt and pepper. Let come to room temperature for 10 minutes.
- Heat olive oil in a large skillet over medium-high heat. When shimmering, add salmon skin-side up. Sear for 4-5 minutes without moving until golden brown crust forms.
- Flip salmon and cook 3-4 minutes more for medium doneness. Remove to a plate and tent with foil to keep warm.
- Reduce heat to medium and add 2 tablespoons butter to the same pan with the fond (browned bits).
- Add minced garlic and sauté for 30-45 seconds until fragrant. Add capers with a splash of brine and let sizzle.
- Pour in chicken broth and scrape up any browned bits. Let reduce for 1-2 minutes.
- Add lemon zest and lemon juice. Stir in chopped parsley and season with salt and pepper to taste.
- Add blanched broccolini to the pan and toss with the sauce for 1-2 minutes to heat through.
- Swirl in remaining tablespoon of butter for extra richness if desired. Serve salmon immediately over the sauced broccolini.
Notes
Storage: Leftovers keep in refrigerator for up to 3 days. Reheat gently in a 300°F oven for 8-10 minutes. The sauce can be made ahead and gently rewarmed - whisk in cold butter at the end to restore silky texture.
Nutrition
Calories: 420kcalCarbohydrates: 8gProtein: 38gFat: 26gSodium: 580mgFiber: 3gSugar: 3g