METHODS:
1. Season salmon
fillets with salt and pepper and dredge in flour, shaking off any excess flour.
2. In a large skillet over medium heat, heat olive
oil. Sear salmon until golden on both sides, 4 to 5 minutes a side. Transfer
salmon to plate and tent with foil to keep warm while making sauce.
3. Melt butter
in pan and stir in garlic. Cook until fragrant, for about 1 to 2 minutes, then stir in
flour. Cook 1 to 2 minutes more, until lightly golden in color and bubbling
slightly. Slowly whisk in wine to deglaze, scraping up any brown bits left on
the bottom of the pan. Whisk in chicken stock and bring to a simmer and cook
until thickened slightly, 4 to 5 minutes. Stir in lemon juice, lemon slices,
capers, and sun-dried tomatoes and season with salt and pepper.
4. Return salmon to pan and let simmer in the
sauce. Spoon sauce over salmon and let cook 3 to 4 minutes more. Garnish with
parsley.
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