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Salmon Piccata
with roasted cauliflower and green beans

Active: 45 min Total: 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:
  • Shallots - 2 cloves , diced
  • Parsley - 1 Tbsp , chopped
  • Salmon fillets - 1 1/2 lb
  • Almond flour - 6 Tbsp + 1 Tbsp
  • Salt - 1/2 tsp
  • Black pepper - 1/2 tsp
  • Oil, cooking - 2 Tbsp
  • Oregano, dried - 1/2 tsp
  • Stock, any type - 1 1/2 cups
  • Lemon juice - 2 1/2 Tbsp
  • Capers - 2 Tbsp , drained
  • Ghee - 4 Tbsp
Roasted Balsamic Cauliflower and Green Beans:
  • Green beans - 1 lb , trimmed
  • Cauliflower florets, fresh - 16 oz
  • Red pepper flakes - 1/4 tsp
  • Vinegar, balsamic - 2 tsp
  • Oil, cooking - 2 Tbsp


  1. Green beans / Cauliflower / Shallots - (If prepping before cooking, get oven heating first.) Prep as directed. Combine green beans and cauliflower. Store shallots separately. (Can be done up to 5 days ahead)
  2. Parsley - Chop parsley. (Can be done up to 3 days ahead)
  3. Salmon - Rinse and pat dry. Season with some salt and pepper.
  4. Prepare breading - Combine first portion of almond flour, salt, and pepper in a baking dish or shallow bowl.

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  1. Heat oven to 425F / 218C.
  2. Toss green beans and cauliflower with red pepper flakes, vinegar, oil (portion for vegetables), and some salt and pepper. Spread out onto a sheet pan and roast until tender and golden brown in spots, ~20 minutes, shaking the pan halfway through cooking.
  3. While green beans and cauliflower roast, dredge salmon in almond 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 almond flour, shallots, and oregano. Saute until no dry spots of flour remain, ~2 minutes.
  7. Add stock, 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 and stir ghee and parsley into sauce. Add pasta and cauliflower and toss everything to combine. Taste and season with some salt and pepper.
  9. Serve salmon with sauce spooned over top and vegetables on the side. Enjoy!



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