Creamy Salmon Piccata served with Prosciutto Wrapped Asparagus

Creamy Salmon Piccata deliciousness with a side of prosciutto wrapped asparagus 


Servings: 4


4 (6 oz) skinless salmon filets

1 tbsp olive oil

Sea salt & white pepper

1 tbsp minced garlic (I used about 2 cloves)

1 1/4 cup + 1 tbsp chicken broth

2 tsp cornstarch 

2 tbsp freshly squeezed lemon juice

1/3 cup heavy cream

1 tbsp butter

1 tbsp minced dill

2 tbsp capers

1 tbsp parsley



  1. Heat a 12” cast iron skillet over med-hi heat and add the olive oil.
  2. Season the salmon with sea salt & pepper.
  3. Place salmon in skillet and sear for about 4 minutes. Carefully flip the salmon and continue cooking until thoroughly cooked, 2-3 minutes more.
  4. Transfer the salmon to a plate and cover with foil. Leave about 1 tsp olive oil in the pan.
  5. Sauté the garlic (about 20 seconds)
  6. Add 1 1/4 cup chicken broth & reduce it for about 4 minutes.
  7. In a small bowl whisk the cornstarch & remaining tablespoon of chicken broth together then slow add to the chicken broth in the pan. Stir for about 1 minute.
  8. Add cream, butter, capers & dill. Stir and then remove from heat.
  9. Place salmon back in the pan, spoon sauce over top. Sprinkle with parsley. 
  10. Serve with grilled prosciutto wrapped asparagus. *wrap asparagus bundles with slices of prosciutto. Place on tin foil on grill, grill 5-10 minutes). Sprinkle with fresh Parmesan. 
  11. Enjoy!

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