Baked salmon puttanesca
2
Points®
Total time: 38 min • Prep: 15 min • Cook: 23 min • Serves: 4 • Difficulty: Easy
This spicy Italian sauce is a tasty combination of tomatoes, olives, anchovies, capers, garlic and red pepper flakes. It's delicious with richly-flavoured fish such as salmon.
Ingredients
Olive oil
1 tbsp(s)
Garlic
2 clove(s), large, minced
Shallots
1 medium, finely chopped
Crushed red pepper flakes
½ tsp(s)
Anchovy paste
1 tbsp(s), (or 3 fillets, mashed with a fork)
Canned diced tomatoes
28 oz, drained
Canned unsalted tomato paste
1 tbsp(s)
Olives
10 medium, Kalamata variety, pitted, roughly chopped
Capers
2 tbsp(s), rinsed and drained
Uncooked skinless wild salmon fillet
16 oz
Instructions
1
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.
2
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.
3
Nestle salmon fillets into sauce; spoon some sauce over salmon. Cover skillet; bake until fish is just opaque in center, about 10-12 minutes.
4
Serving size: 4 oz salmon, 1/2 cup sauce
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