30-Minute Creamy Lemon Salmon Piccata

This Creamy Lemon Salmon Piccata has so much flavour! Tender flaky salmon bathed in a warm lemon sauce makes a quick nutritious meal when paired with gluten-free pasta, cauliflower rice, veggies or a wholesome salad like this Triple Berry Mixed Green Salad.

And best of all? It's a 30-minute meal! If you love quick and easy meals, (and who doesn't?) you'll like this collection of Gluten-free Meals in 30 Minutes or Less!

You've probably heard the advice of nutritionists and medical professionals to eat more salmon regularly. We're told to make sure we're getting enough Omega-3 fatty acids in our diet.

While several foods like chia seeds, hemp seeds, Brussels sprouts and walnuts are good sources of Omega-3's, eating wild salmon is one of the best ways to make sure we get what we need.

And it's so good! This Lemon Salmon Piccata recipe results in tender fish fillets in a tangy lemon sauce with (optional) salty capers, lemon slices, and fresh parsley.

What could be better than a tasty meal that's also healthy for us?

So let's make this pan-seared salmon dish for dinner tonight. Before we get to the full recipe for this easy lemon salmon piccata, here are a few notes about some of the ingredients.

• wild salmon fillets, cut from the center
• gluten-free flour blend or all-purpose flour if not on a gluten-free diet
• shallot
• dry white wine (you can substitute extra chicken broth if you don't cook with wine)
• chicken broth
• lemon juice: freshly squeezed is best. Lemon adds bright notes to this easy salmon recipe.
• cornstarch or arrowroot powder to help thicken the sauce
• capers: if you don't like them, leave them out. This dish will still be delicious!
• cream
• parsley or dill: for garnish and lots of extra flavour

To get perfectly pan-seared wild salmon fillets with a slightly crispy exterior, preheat your skillet. Add a small amount of oil and butter and tip the skillet to make sure the surface is completely covered.

Pat the salmon fillets dry, then place skin side down. Space the fillets apart and leave them alone until they're ready to flip.

Cook on both sides for 4 -5 minutes, depending on the thickness of the fillets, then remove to a plate and cover with foil to keep warm.

Next, add finely chopped shallot to the skillet and sauté until softened. Add white wine, bring to a boil and scrape up any bits, stirring occasionally until liquid is reduced by half. Stir in  ¾ of the broth, reserving the rest to thicken the sauce later. Then, add the lemon juice and stir.

Combine cornstarch with part of the remaining broth and add it to the skillet. Allow it to thicken. If it's not thick enough to your liking, combine another teaspoon of cornstarch with the remaining broth.

Stir in the cream, then remove from the heat, add the capers and the cooked salmon, spooning some of the sauce over the fillets. Finally, garnish with chopped parsley or dill and lemon slices.

Omega-3's may have a host of health benefits for our brains, our hearts, our eyes, and our bones and more.

They can help prevent certain types of cancer, help reduce the pain of arthritis, alleviate menstrual pain, protect our skin from sun damage, help us sleep, reduce the risk of Alzheimer's disease, and help fight autoimmune disease.

You can read more about how important they are in this article 17 Science Based Health Benefits of Omega 3 Fatty Acids.

All that from delicious wild fish!