Pan-Fried Salmon with Lemon Dill Caper Sauce

Instructions

Season the salmon fillets with salt and pepper on both sides.

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the salmon fillets, skin side down, and cook for about 4-5 minutes until the skin is crispy and browned. Flip the fillets and cook for an additional 3-4 minutes until cooked through. Remove the salmon from the skillet and set aside.

In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Pour in the chicken or vegetable broth and lemon juice, scraping the bottom of the skillet to loosen any browned bits. Cook for 2-3 minutes until the liquid has reduced slightly.

Stir in the capers and chopped dill. Cook for another minute, then remove from heat.

In a separate pot, steam or blanch the green beans until crisp-tender. Drain and set aside.

To serve, divide the cooked basmati rice among plates. Top with the green beans and place a salmon fillet on each plate.

Spoon the lemon dill caper sauce over the salmon fillets. Garnish with additional fresh dill and serve with lemon wedges on the side.

Enjoy!

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If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good seafood page.