Baked salmon puttanesca
- Total Time
This recipe is a family favorite and comes together in a flash. A zesty sauce of shallots, garlic, olives and capers is an excellent foil for rich salmon fillet.
olive oil1 Tbsp
uncooked shallot(s)1 medium, finely chopped
garlic clove(s)2 medium clove(s), minced
crushed red pepper flakes½ tsp
anchovy paste1 Tbsp, (or 3 fillets, mashed with a fork)
canned diced tomatoes28 oz, drained
canned tomato paste1 Tbsp
olive(s)10 medium, Gaeta or Kalamata variety, pitted, roughly chopped
capers2 Tbsp, rinsed and drained
uncooked farmed skinless salmon fillet(s)16 oz, (four 1/4-pound skinless fillets)
- Preheat oven to 350°F. Heat oil in large ovenproof skillet over medium heat. Add shallot, garlic, and pepper flakes; cook, stirring occasionally, until vegetables soften, 2−3 minutes.
- 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.
- Nestle salmon fillets into sauce; spoon some sauce over salmon. Cover skillet; bake until fish is just opaque in center, 10−12 minutes.
- Serving size: 1 fillet and 1/2 cup sauce