If you want to elevate your weeknight diner game, make Salmon Piccata. A twist on the classic chicken Piccata dish, which is a repeat on our table. Pan seared buttery salmon fillets with a golden-brown crust and creamy lemon sauce with capers is such a delicious combination, and the perfect weeknight dinner for your family. . . . 5 Bluehouse Salmon fillets 3 tbsp of capers drained 3 garlic cloves minced 3 tbsp of lemon juice Olive oil Butter 1/2 cup flour 1/2 cup white wine 1 cup heavy cream Fresh dill Salt and freshly ground black pepper . . . Start by seasoning the fillets with salt and black pepper. Drench the fillets in flour. Preheat the pan and add olive oil and butter. Transfer the fillets gently into the pan and fry them about 3-4 minutes on each side. Remove the salmon fillets from the pan. Add minced garlic and deglaze pan with white wine. Add capers and heavy cream and let the sauce reduce. Season with salt and black pepper. Add lemon juice and fresh dill. Add the salmon ...