You'll love this healthier take on the classic.
- 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
- Season salmon with salt and pepper; dredge in flour in a shallow bowl, shaking off excess.
- Heat oil in a large cast-iron or nonstick skillet over medium-high heat. Cook fillets, turning once, until golden, about 2 min. Reduce heat to medium, and add garlic; continue to cook, 1 min. Add wine, lemon juice, capers, and parsley; simmer over medium-low heat until fish is just cooked through, 5 to 6 min. Remove pan from heat. Add butter; stir until melted, about 30 sec.
- 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
This recipe originally appeared in the September 2016 issue of Dr. Oz The Good Life.