Pan-Seared Salmon with Lemon and Capers
Salmon fillets cooked to perfection with a tangy caper and lemon finish, ideal for a light yet satisfying keto meal. This American-inspired seafood recipe (keto), ready in about 15 minutes, pairs salmon fillets, olive oil, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 (6 oz each) salmon fillets
- 2 tbsp olive oil
- 1, sliced into thin rounds lemon
- 2 tbsp, drained capers
- 2 cloves, minced garlic
- 1 tsp dried dill
- 1/2 tsp salt
- 1/4 tsp black pepper
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Pat 2 (6 oz) salmon fillets dry and season with 1/2 tsp salt and 1/4 tsp black pepper.
- Step 2: Heat 1 tbsp olive oil in a large non-stick skillet over medium-high heat. Add salmon, skin-side down if present, and cook for 4 minutes until skin is crispy.
- Step 3: Flip salmon and add 1 tbsp olive oil, 2 minced garlic cloves, and 2 tbsp capers to the skillet. Sauté for 1 minute until garlic is fragrant.
- Step 4: Add 1 lemon slice and 1 tsp dried dill. Cook for 2-3 minutes until salmon is cooked through and flakes easily.
- Step 5: Transfer salmon to a plate, arranging lemon slices on top, and serve with the sauce.
