Salmon Piccata with Rice and Honey Buttered Carrots

Pan-seared salmon fillets in a lemon-caper piccata sauce, served with honey buttered carrots over a bed of rice.

This Salmon Piccata with Rice and Honey Buttered Carrots is a flavorful, refined dish featuring two 6-ounce salmon fillets, pan-seared until crispy and topped with a zesty lemon, caper, and garlic piccata sauce. Fluffy white rice cooked in chicken broth serves as a perfect base to soak up the sauce, while tender baby carrots are glazed in a sweet honey-butter mix, balancing the meal with a touch of sweetness. Together, these elements create a harmonious blend of zesty, savory, and sweet flavors for a comforting yet elegant meal.

Servings

2

Prep Time

20 minutes

Cook Time

30 minutes

Total Time

50 minutes

For the Salmon
2 salmon fillets (about 6 oz each)
Salt and pepper to taste
2 tablespoons all-purpose flour (for dusting)
2 tablespoons olive oil
2 tablespoons unsalted butter

For the Piccata Sauce
1/4 cup fresh lemon juice
1 cup chicken broth
1/4 cup capers, drained
2 garlic cloves, minced
1/4 cup chopped parsley
2 tablespoons unsalted butter
Salt and pepper to taste

For the Rice
3/4 cup long-grain white rice
1 1/2 cups chicken broth
1/2 teaspoon salt
1 tablespoon olive oil

For the Honey Buttered Carrots
1 cup of baby carrots
2 tablespoons salted butter
2 tablespoons honey

Preparation

  • Rinse the rice under cold water until the water runs clear.
  • Mince the garlic and chop the parsley.
  • Drain the capers.
  • Pat the salmon fillets dry and season both sides with salt and pepper.
  • Lightly dust the salmon with flour, shaking off any excess.

Cooking

  • In a saucepan, bring the chicken broth, salt, and olive oil to a boil. Stir in the rice, cover, reduce heat to low, and simmer until tender and the liquid is absorbed. Remove from heat, fluff with a fork, and keep covered.
  • Boil the baby carrots in salted water until just tender, then drain. Melt butter in the same pot, stir in honey, and toss the carrots until evenly glazed and coated.
  • Heat olive oil and butter in a skillet over medium-high heat. Place the salmon flesh-side down and sear until golden. Flip and cook until just cooked through, then remove from the pan and set aside.
  • In the same skillet, sauté the garlic briefly until fragrant. Add lemon juice and chicken broth and bring to a simmer. Stir in capers, then whisk in butter and half of the parsley until the sauce is smooth and lightly thickened.
  • Return the salmon to the skillet and spoon the sauce over to warm through.

Serving

  • Spoon rice onto plates.
  • Add honey buttered carrots alongside.
  • Place salmon on top or next to the rice and drizzle generously with piccata sauce.
  • Garnish with remaining parsley and serve hot.