Baked Salmon Pasta Piccata Recipe

    
Chef Sky Hanka
Chef Sky Hanka

You’ll enjoy the tangy lemon and pungent garlic flavors of classic Italian piccata captured in this simple baked Trifecta salmon pasta piccata recipe. You don't need a background in culinary or fancy equipment to achieve amazing flavors and bring some variety into your meal prep. 

Once you start preparing a few quick sauces in your kitchen, you'll be pleasantly surprised at how simple dishes can come together with little effort.

The foundation of any piccata sauce is lemon, butter, and capers; this classically bright and briny flavor combination pairs well with chicken, fish, shrimp and tofu! Classic Piccata utilizes veal or chicken, pounded thin dredged into flour and egg, then pan-fried and served with the acidic piccata sauce.

Piccata flavor is easy to capture and can be prepared with relatively few ingredients without the need of pan-frying.

 

This flavorsome sauce is a great one to have in your recipe arsenal. Prepared and tossed with salmon, broccoli, and pasta, it's a unique and fun way to diversify your meal prep! 

How to Prepare Simple Baked Salmon Piccata 

Prep time: 8 minutes

Cook time: 10 minutes 

Servings 4

Ingredients

Piccata Sauce: 

  • 4 tablespoons grass-fed butter, melted 
  • 1 teaspoon fennel seed, ground 
  • 2 teaspoon rosemary, minced 
  • 1/2 onion, minced 
  • 3 garlic cloves, minced 
  • 1/3 cup vegetables stock or chicken stock 
  • 3 tablespoons parsley, chopped
  • 2 tablespoons capers, drained and chopped
  • 4 tablespoons fresh lemon juice 

Tools 

  • Knife and Cutting Board 
  • Small bowl 
  • Saute Pan 
  • 7" x 11" Baking Dish or similar 
  • Oven

Step 1: Cook your Pasta, Shred the Salmon and Preheat your oven 

Preheat the oven to 400 degrees Fahrenheit. 

Cook your pasta of choice according to packaged instructions, be sure to refer to the nutrition label for appropriate serving size for cooked pasta. This quick check can help you stay within your macro goals for the day. 

To prepare the salmon, remove from packaging into a bowl and shred into large chunks with a fork. Set aside for now and prepare the sauce. 

For now open up your Trifecta Broccoli and set aside as well. 

Step 2: Prepare Your Piccata Sauce 

Heat a sauté pan over medium heat, add butter, onions, and garlic. Sweat onions and garlic for 1-2 minutes until aromatic. 

Add fennel seed and rosemary, cooking for 2 more minutes over medium heat, then add in the lemon juice, parsley, and capers, and cook another 1 minute. These ingredients will help season the sauce; the acidity from the lemon juice cuts through the fattiness of the butter, the capers add salt, and the parsley adds amazingly fresh flavor.

Stir in the broth or water then bring to a soft simmer, and cook until mixture emulsified (about 2 minutes.). Remove from the heat and taste, adjust if needed.

If you're sauce breaks, or isn't emulsifying, whisk in 1/2 tablespoon of cornstarch. 

 

Step 3: Build The Dish!

In the baking platter, gently toss the pasta, salmon, broccoli, and piccata sauce, then top with mozzarella or parmesan.

Place the dish in the oven and bake for 5 minutes until the cheese has melted and salmon is warmed through. 

If you love this dish try it with Trifecta Chicken! You can also top it with bread crumbs for extra flavor before baking or mix in other delicious Trifecta Vegetables

Serving, Storing, Reheating 

Serve the pasta immediately or store in an air-tight container in the fridge for up to 6 days. Reheat in a microwave for 2-3 minutes. 

To utilize this recipe in your weekly meal prep, I recommended skipping the baking step and instead pre-portion out servings in the following amount (reflecting the same nutrition as listed in the recipe card for 1 serving): 

  • 1 serving pasta (usually around 2 ounces or 57 grams) 
  • 4 ounces Trifecta Salmon 
  • 1/4 cup chopped Trifecta Broccoli 
  • 3 tablespoons Piccata Sauce 
  • 1-2 tablespoons Parmesan Cheese or Nutritional Yeast 
  • 1 tablespoon chopped broccoli 

 


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BakedSalmonPastaPiccattaRecipe

Simple Baked Salmon Piccata Recipe

Cook time: 10 min
Prep time: 5 min
Yield: 4
Print Recipe

Description

Salmon smothered in tangy lemon-butter Piccata sauce tossed with pasta and broccoli, all baked into one tasty and quick dish.

Ingredients

  • 4 (4 oz) Trifecta A La Carte Salmon fillets
  • 1.5 cups Trifecta Broccoli
  • 4 servings pasta of your choice, cooked
  • 1/4 cup mozzarella or parmesan cheese
  • 4 tablespoons grass-fed butter
  • 1 teaspoon fennel seed, ground
  • 2 teaspoons rosemary, minced
  • 1/2 yellow onion, minced
  • 3 garlic cloves, minced
  • 1/3 cup vegetable stock or chicken stock
  • 3 tablespoons parsley, chopped
  • 2 tablespoons capers, drained and chopped
  • 4 tablespoons fresh lemon juice

Instructions

  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Cook your pasta of choice according to packaged instructions.
  3. Remove the salmon from packaging into a bowl and shred into large chunks. Do the same with the broccoli
  4. To prepare the piccata sauce heat a sauté pan over medium heat, add butter, onions, and garlic. Sweat for 2 minutes then add fennel and rosemary; cook for 2 more minutes.
  5. Add lemon juice, parsley, capers, cook for 1 minute.
  6. Stir in the broth or water then bring to a soft simmer, and cook until emulsified (about 2-3 minutes).
  7. Remove from heat and taste, adjust if needed.
  8. Combine with broccoli, salmon, and pasta in a baking dish and top with cheese. Bake for 5 minutes until cheese has melted and salmon is warmed through.

Notes

  • If you're sauce breaks or isn't emulsifying, whisk in 1/2 tablespoon of cornstarch.
  • For Meal Prep: portion out individual servings into food-safe containers and top with cheese. Reheat in the microwave or oven for 3-4 minutes.

Nutrition facts

serves 1
Calories Per Serving: 500
% Daily Value
36% Total Fat 28g
42% Cholesterol 125 mg
17% Sodium 380 mg
10% Total Carbohydrate 27g
0% Sugars 3g
Protein 35g
Vitamin A
Vitamin C

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