Chicken piccata, who? Salmon has tons of health benefits, so why not add it to this week's dinner menu? Add Gustare Vita capers for a boost of antioxidants and added lemony flavor.

Salmon Piccata

Pat salmon dry with paper towels. Combine cornstarch, salt, and black pepper in a shallow bowl. Coat salmon in cornstarch mixture; shake off excess.

Heat olive oil in a large nonstick skillet over medium heat. Cook salmon 6 to 8 minutes or until lightly golden and fish flakes easily with a fork (145 degrees), turning once halfway through. Transfer salmon to a plate; loosely cover with foil to keep warm.

Add garlic to skillet and saute 30 seconds or until fragrant. Remove skillet from heat; add wine and lemon juice. Return skillet to heat. Cook for 30 seconds, scraping brown bits from the bottom of the skillet. Add chicken broth and bring to a boil. Reduce heat; simmer until liquid is reduced to 2/3 cup.

Stir in half-and-half and capers. Bring to a boil; reduce heat. Simmer for 4 to 5 minutes or until sauce is slightly thickened. Serve salmon with sauce over cooked pasta. Garnish with parsley and lemon wedges, if desired.