Salmon Piccata

Notta gonna lie, we’re kind of obsessed with this salmon piccata. Obviously, our pescatarian play on the classic Italian-American dish has a few notable differences. One, subbing the usual chicken or veal for salmon. And two, not taking said protein and pounding it flat. Nope, we kept your salmon filet nice n’ plump for this one. 

But don’t worry, the dish remains familiar in other important ways. There’s a crisp breaded crust, of course, in this case using toasted panko that’s been infused with lemon zest and parsley. And naturally, you gotta have the signature buttery, briny, lemony caper cream sauce, that’s just delightfully decadent in the best possible way. We’re serving it up with roasted green beans (which you definitely want to drag through that sauce) and hearty multigrain mushroom pilaf (again, great for soaking up the sauce). Enjoy!