1. In a small bowl, whisk broth, wine, and 1 tablespoon flour until smooth; set aside. Place remaining 1 tablespoon flour in a shallow dish. Season salmon all over with salt and pepper, then dredge in flour.

2. Heat oil in a large nonstick skillet over medium-high until shimmering. Add salmon and cook, flipping once, until browned on both sides and nearly opaque throughout, 2 to 3 minutes per side; transfer to a plate and cover loosely with foil to keep warm.

3. Reduce heat to medium. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds, then stir in broth mixture and cook until thickened, 2 to 3 minutes. Add capers, butter, and lemon juice and cook, stirring vigorously, until butter has melted and sauce is creamy. Season with salt and pepper to taste, then divide salmon among plates, spoon sauce over top, and sprinkle with parsley.

Source: Hannaford fresh Magazine, January-February 2022