Photo of Baked salmon puttanesca by WW

Baked salmon puttanesca

SmartPoints® value per serving
Total Time
40 min
15 min
25 min
This recipe is a family favorite and comes together in a flash. It's one of our go-to ways to prepare salmon, and hopefully it'll become yours too. A zesty sauce of shallots, garlic, olives, and capers is an excellent foil for a rich salmon fillet. You'll also love the addition of both canned diced tomatoes as well as savory tomato paste, which really puts the flavor over the top. We highly suggest not skipping the anchovy paste for a hit of unforgettable umami in the finished dish. If you're looking for a wine pairing, we recommend a dry rosé (rosato) or medium-bodied Soave.


Olive oil

1 Tbsp

Uncooked shallot(s)

1 medium, finely chopped

Garlic clove(s)

2 medium clove(s), minced

Crushed red pepper flakes

½ tsp

Anchovy paste

1 Tbsp, (or 3 fillets, mashed with a fork)

Canned diced tomatoes

28 oz, drained

Canned tomato paste

1 Tbsp


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)


  1. 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.
  2. 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.
  3. Nestle salmon fillets into sauce; spoon some sauce over salmon. Cover skillet; bake until fish is just opaque in center, 10−12 minutes.
  4. Serving size: 1 fillet and 1/2 cup sauce