Salmon Piccata Recipe | Robert Irvine

Ingredients

• 5 ounces salmon, skin off
• Kosher salt
• freshly ground black pepper
• 2 tablespoons grapeseed oil
• 1 teaspoon slivered garlic
• 1 teaspoon minced shallots
• 2 ounces canned cannellini beans, rinsed and drained
• 1 cup spinach
• 1 ounce lemon juice
• 1 ounce vegetable or fish stock
• 1 tablespoon capers, lightly chopped
• 1 tablespoon unsalted butter, at room temperature
• 1 tablespoon fresh parsley, chopped