Rosé Lemon Caper Salmon – Only 30 Minutes

SO as you know I live in Dallas, Texas. Let me tell you something…IT IS HOT HERE. We are reaching the 100 degree+ weather and I am melting over here. Literally melting. Well, I’ve been on a huge salmon kick recently. I love it! It is healthy and delicious – and there are so many ways to prepare it.

Now this recipe is delicious and Refreshing. Which is needed when your getting heatstroke over here.Takes 30 MINUTES. That’s its y’all, 30 MINUTES.   But really guys, Salmon is so beneficial to your health guys! Heres a few reasons why…

Eating two or three servings of fish a week is a simple way to improve your health and stave off certain illnesses and diseases. Salmon is one of the most nutritious types of fish to add to your diet. It supplies iron, zinc, niacin, vitamin B6 and vitamin B12, in addition to a whole host of other nutrients you need for good health.

Salmon is a source of unsaturated fats — healthy types of fat that help protect your health — called polyunsaturated fats and monounsaturated fats. Both kinds of healthy fats help normalize your heartbeat and ease inflammation, which is a response from your immune system that can increase your risk of cancer and other chronic illnesses. Choosing salmon over red meat can help lower your cholesterol — the waxy substance that can build up in your arteries and increase your risk of heart attack — because salmon is much lower in saturated fat than beef, pork and some cuts of poultry.
Salmon fits into any healthy diet. It doesn’t contain carbohydrates, which makes it a perfect addition to a low-carb diet. In addition to not having carbohydrates, salmon also supplies many of the vitamins and minerals you need each day. Grill a fillet for dinner or shred the meat into a tossed green salad. Add it to soup or stew or whip up a batch of salmon cakes using canned salmon. Any way you add salmon to your diet will give you nutritional benefits.

 Try this refreshing dish and let me know how it goes! Its a favorite of mine! 
Rose Lemon Caper Salmon

Total Time: 30 minutes

Yield: 4

Rose Lemon Caper Salmon


  • 6 cups mixed salad greens
  • 1 lemon
  • Kosher salt and freshly ground black pepper
  • Four 6- to 8-ounce skinless salmon fillets
  • 3 tablespoons extra-virgin olive oil
  • 2 small shallots, finely chopped
  • 2 tablespoons drained capers
  • 1/2 cup dry rose wine or white wine
  • 3 tablespoons cold unsalted butter, cut into small cubes
  • 1/4 cup chopped fresh Italian parsley
  • 1/4 cup chopped fresh chives


  1. Preheat the oven to 250 degrees F.
  2. Place the salad greens in a large bowl. Zest the lemon over the salad greens; squeeze in the juice of half of the lemon (reserve the other half). Drizzle the greens with 2 tablespoons of the olive oil, and season with salt and pepper to taste; toss. Set aside.
  3. Sprinkle the salmon fillets all over with salt and several grinds of black pepper. Heat a large nonstick skillet over medium-high heat. When the skillet is hot, add the remaining 1 tablespoon olive oil. Add the fillets and cook until well browned, 2 to 3 minutes. Turn the fillets and cook until just cooked through, another 2 to 4 minutes depending on thickness. Transfer the salmon to a baking sheet and keep warm in the oven while you make the sauce.
  4. Return the skillet to medium heat and add the shallots and capers. Cook, stirring occasionally, until the shallots have softened, 2 to 3 minutes. Add the rose and the juice of the reserved lemon half. Bring to a boil, lower the heat and simmer until reduced by half, about 2 minutes. Whisk in the butter, a few cubes at a time, to make a creamy sauce. Stir in the parsley and chives.
  5. Serve the sauce over the salmon, with the dressed greens alongside.
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