Salmon Puttanesca Recipe
a shining example of why the Mediterranean diet is so good, Salmon Puttanesca is antioxidant rich from the tomatoes, and full of anti-inflammatory omega-3 fatty acids in the salmon
Prep Time10 minutes mins
Total Time20 minutes mins
Course: Main Course
Cuisine: Mediterranean
Keyword: anti-inflammatory, omega-3s, salmon
Servings: 4
for Puttanesca Sauce:
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic sliced razor thin
- 6 oil packed anchovy filets chopped
- 1 tablespoon + more to taste crushed red pepper
- 1 28-ounce can crushed tomatoes
- ½ cup olives pitted and sliced length-wise
- 2 tablespoon capers
- 1 tablespoon dried oregano
- ¼ teaspoon salt or to taste
for Salmon:
- 4 6-ounce filets of salmon about ¾-inch thick
- chopped fresh basil and parsley for garnish
Heat olive oil in a pan with high sides over medium-high heat.
Add garlic and stir until just fragrant. Add anchovies and crushed red pepper to pan. Using your stirring spoon, smash anchovies with garlic and red pepper into the pan.
Pour crushed tomatoes into pan and stir to combine. Bring to a boil (you might have to increase stovetop heat temporarily), then turn down the heat to simmer. Stir in sliced olives, capers, and dried oregano. Season with about ½ teaspoon salt to start, then taste and adjust. You may not need too much salt if your anchovies, olives and capers are salty.
If you are making SALMON PUTTANESCA:
Add 4 4- to 6-ounce pieces of salmon to pan, cover pan, and cook until salmon flakes apart easily, about 15 minutes.
If you are making PASTA PUTTANESCA:
Cover pan and cook Puttanesca sauce for 15 minutes. Add cooked pasta to pan, gently toss with sauce, then serve.
Garnish with chopped fresh basil and parsley.