Baked salmon puttanesca
1 medium, finely chopped
2 medium clove(s), minced
Crushed red pepper flakes
1 Tbsp, (or 3 fillets, mashed with a fork)
Canned diced tomatoes
28 oz, drained
Canned tomato paste
10 medium, Gaeta or Kalamata variety, pitted, roughly chopped
2 Tbsp, rinsed and drained
Uncooked farmed Atlantic salmon skinless 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