Baked Salmon Puttanesca (Everyday Delicious)
1 medium, finely chopped
2 medium clove(s), minced
red pepper flakes
canned diced tomatoes
28 oz, (1 can), drained
canned tomato paste
10 medium, Kalamata variety, pitted and coarsely chopped
2 Tbsp, drained
uncooked skinless wild salmon fillet
1 pound(s), 4 (1/4-pound) fillets
- Preheat oven to 350°F.
- Heat oil in large ovenproof nonstick skillet over medium heat. Add shallot, garlic, and red pepper flakes and cook, stirring occasionally, until shallot is softened, about 5 minutes.
- Add anchovy paste and cook, stirring constantly, until dissolved. Add tomatoes and tomato paste and cook, stirring often, until sauce thickens slightly, about 5 minutes. Stir in olives and capers and remove skillet from heat.
- Add salmon fillets to skillet, arranging in single layer. Cover skillet and bake until salmon is just opaque in center, about 10 minutes.
- Per serving (1 salmon fillet and ½ cup sauce)