Baked salmon puttanesca
2 clove(s), medium, minced
1 medium, finely chopped
Crushed red pepper flakes
1 tbsp(s), (or 3 fillets, mashed with a fork)
Canned diced tomatoes
28 oz, drained
Canned unsalted tomato paste
10 medium, Kalamata variety, pitted, roughly chopped
2 tbsp(s), rinsed and drained
Uncooked skinless wild salmon fillet
- Preheat oven to 350°F.Heat oil in large, oven-safe nonstick skillet over medium heat. Add shallot, garlic and red pepper flakes; cook, stirring a few times, until vegetables soften, 2-3 minutes.
- Add anchovy paste and cook, stirring, until it melts into pan, about 1 minute. Add tomatoes and tomato paste; reduce heat to medium-low and simmer until sauce thickens, about 5 minutes. Stir in olives and capers; remove from heat.
- Nestle salmon fillets into sauce; spoon some sauce over salmon. Cover skillet; bake until fish is just opaque in center, about 10-12 minutes.
- Serving size: 4 oz salmon, 1/2 cup sauce