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Salmon Piccata
with orzo pasta / green beans

Active: 45 minTotal: 45 min

Chicken piccata is more well-known, but the flavors of piccata sauce, made with lemon juice and capers, are a perfect match for fish. This is a revised version of an older recipe that featured tilapia - feel free to use any type of fish you prefer.


Salmon Piccata with Orzo:
  • Shallots - 2 cloves, diced
  • Pasta, uncooked orzo - 1 1/2 cups
  • Parsley - 1 Tbsp, chopped
  • Salmon fillets - 1 lb
  • Flour - 4 Tbsp + 1 Tbsp
  • Salt - 1/4 tsp
  • Black pepper - 1/4 tsp
  • Oil, cooking - 2 Tbsp
  • Oregano, dried - 1/2 tsp
  • Stock, any type - 1 cup
  • Wine, white - 1/2 cup (sub stock)
  • Lemon juice - 2 1/2 Tbsp
  • Capers - 2 Tbsp, drained
  • Butter - 2 Tbsp
Roasted Balsamic Green Beans:
  • Green beans - 1 lb, trimmed
  • Red pepper flakes - 1/4 tsp
  • Vinegar, balsamic - 2 tsp
  • Oil, cooking - 1 Tbsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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  1. Green beans / Shallots - (If prepping before cooking, get oven heating first.) Prep as directed. Store separately. (Can be done up to 5 days ahead)
  2. Pasta - Boil pasta according to package directions. (Can be done up to 3 days ahead)
  3. Parsley - Chop parsley. (Can be done up to 3 days ahead)
  4. Salmon - Rinse and pat dry. Season with some salt and pepper.
  5. Prepare breading - Combine first portion of flour, salt, and pepper in a baking dish or shallow bowl.


  1. Heat oven to 425F / 218C.
  2. Toss green beans with red pepper flakes, vinegar, oil (portion for green beans), and some salt and pepper. Spread out onto a sheet pan and roast until tender and brown in spots, ~20 minutes, shaking the pan halfway through cooking.
  3. While green beans roast, dredge salmon in flour mixture, shaking off any excess.
  4. Heat a large skillet or saute pan over medium-high heat. Add oil (portion for salmon) and then arrange fish in heated oil. (Note: Cook salmon in batches if the pan cannot hold all of the fish at one time.)
  5. Cook fish on both sides until golden brown and cooked through, 6 to 10 minutes total, depending on thickness. Set salmon aside on a plate.
  6. Return to heated pan (if the pan looks dry, add a splash of oil) and add second portion of flour, shallots, and oregano. Saute until no dry spots of flour remain, ~2 minutes.
  7. Add stock, wine, lemon juice, and capers to the heated pan, scraping up any brown bits. Simmer sauce until it thickens, 4 to 6 minutes.
  8. Remove pan from heat. Stir butter and parsley into sauce and add salmon back to pan, spooning sauce over top. Taste and season with some salt and pepper.
  9. If pasta was made ahead, reheat in the microwave.
  10. Serve salmon and sauce over pasta with green beans on the side. Enjoy!

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This meal has 71 reviews

I burnt the coating a tiny bit, but it was still delicious! Could have used a little bit more sauce, but I squeezed on some extra lemon juice and that helped. Favorited!

By: Danielle
Posted: Apr 02, 2019
Diet: Original

I liked the green beans. The sauce was only so-so for me.

By: Jenna
Posted: Mar 22, 2019
Diet: Original

wished it had more protein, though very tasty.

By: Caitlin
Posted: Mar 12, 2019
Diet: Vegetarian

Yum! Piccata is one of my favorite sauces, and I'm so happy that I learned how to make it myself!! It was delicious.

By: stephanie
Posted: Mar 05, 2019
Diet: Original

I learned to skip the white wine if you don’t like the white wine left over.

By: Teresa
Posted: Feb 20, 2019
Diet: Original

I was surprised how much flavor this had! As other reviewers commented, it would have been nice to have more sauce, so I’d make a little more next time.

By: Summer
Posted: Feb 19, 2019
Diet: Original