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
- 4 (4 oz) Trifecta salmon fillets
- 16 oz Trifecta broccoli
- 4 servings pasta of your choice, cooked
- ¼ cup mozzarella or parmesan cheese
- 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
- Knife and Cutting Board
- Small bowl
- Saute Pan
- 7" x 11" Baking Dish or similar
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.
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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