Salmon Palermo Recipe
Sautéed garlic, sun-dried tomatoes, artichokes, capers, white wine lemon sauce, served over capellini pasta.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta
Salmon and Sauce
Method
Pasta Preparation
- 1
Cook the Capellini
Bring a large pot of salted water to a boil. Add the capellini pasta and cook according to package instructions until al dente, usually about 3-4 minutes. Drain and set aside.
Salmon and Sauce Preparation
- 2
Sear the Salmon
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season the salmon fillets with salt and black pepper. Place the salmon in the hot skillet and sear for about 4-5 minutes on each side until golden brown and cooked through. Remove the salmon from the skillet and set aside.
- 3
Make the Sauce
In the same skillet, add the minced garlic and sauté for 1 minute until fragrant. Add the sun-dried tomatoes, artichoke hearts, and capers, stirring to combine. Pour in the white wine and lemon juice, bringing the mixture to a simmer. Allow the sauce to cook for about 5-7 minutes, reducing slightly.
- 4
Combine Ingredients
Return the seared salmon to the skillet, spooning some of the sauce over the top. Cook for an additional 2-3 minutes to heat through.
Serving
- 5
Plate the Dish
To serve, place a portion of the cooked capellini on each plate. Top with the salmon and spoon the sauce with artichokes and tomatoes over the salmon. Garnish with chopped parsley before serving.
