Baked Salmon Puttanesca 2
- Total Time
olive oil1 Tbsp
uncooked shallot(s)1 medium, finely chopped
garlic clove(s)2 medium clove(s), minced
red pepper flakes½ tsp
anchovy paste1 Tbsp
canned diced tomatoes28 oz, (1 can), drained
canned tomato paste1 Tbsp
olive(s)10 medium, Kalamata variety, pitted and coarsely chopped
capers2 Tbsp, drained
uncooked skinless wild salmon fillet1 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)