Photo of Baked salmon puttanesca by WW

Baked salmon puttanesca

PersonalPoints™ per serving
Total Time
38 min
15 min
23 min
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.


Olive oil

1 tbsp(s)

Garlic clove(s)

2 clove(s), medium, minced

Uncooked shallot(s)

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)


10 medium, Kalamata variety, pitted, roughly chopped


2 tbsp(s), rinsed and drained

Uncooked skinless wild salmon fillet

16 oz


  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