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Baked Salmon Puttanesca (Everyday Delicious)

2
Points®
Total Time
37 min
Prep
12 min
Cook
25 min
Serves
4
Difficulty
Easy

Ingredients

Olive oil

1 Tbsp

Shallot

1 medium, finely chopped

Garlic

2 clove(s), minced

Red pepper flakes

½ tsp

Anchovy paste

1 Tbsp

Canned diced tomatoes

28 oz, (1 can), drained

Tomato paste

1 Tbsp

Olives

10 olive(s), medium, Kalamata variety, pitted and coarsely chopped

Capers

2 Tbsp, drained

Uncooked skinless wild salmon fillet

1 pound(s), 4 (1/4-pound) fillets

Instructions

  1. Preheat oven to 350°F.
  2. 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.
  3. 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.
  4. Add salmon fillets to skillet, arranging in single layer. Cover skillet and bake until salmon is just opaque in center, about 10 minutes.
  5. Per serving (1 salmon fillet and ½ cup sauce)

Notes

If you don’t have anchovy paste, put 3 anchovy fillets on a small plate and pull them apart into small pieces with 2 forks.

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