Salmon Puttanesca

💙 Why you'll love it

• Only one pan - all you need to do this delicious meal is one pan! Say goodbye to long, painful dishwashing with this recipe...You'll thank me later 🙂
• Quick and easy - like most of my recipes, this one is really simple to prepare: just put everything in the pan to make the sauce, then cook the salmon fillets in it.
• Comforting dish the whole family will love - with a rich and flavorful sauce and a super tender salmon, this Italian delicious meal will be loved by your whole family, trust me! Anyway, mine loves it!
• Can be frozen - whether you love batch cooking, have simply planned too much, or want a mouth-watering dish to defrost on a lazy week evening, this recipe is a great choice!

🍅Ingredients

These are the main ingredients, and the quantities are in the recipe card below.

• Garlic - if you want to choose your garlic carefully so you do not encourage the slavery of Chinese prisoners, read my Eco Tips on the subject.
• Anchovy fillets - a classic of the Mediterranean cuisine. They are extremely salty, so be careful when seasoning your dish.
• Fresh herbs - I use basil and parsley, finely chopped.
• White wine - no obligation, but I really recommend using white wine as it'll add an extra nice flavor to the dish. Use a dry white wine, such as Chardonnay, Sauvignon, Muscat, Riesling or Pinot Gris.
• Canned tomatoes - you can also use tomato sauce or tomato purée.
• Olives - if you can find pitted olives, it will save you a lot of time! If not, that's fine. I prefer to use Kalamata olives, but green olives as great as well if you prefer them.
• Capers - another classic of Mediterranean cuisine. Use sparingly, as it's quite strong in flavor.
• Salmon fillets - use good quality salmon, as it's the main ingredient of this recipe.
• Pastas - traditionally, Italians use Spaghetti, but you can also use Linguine, Spaghettoni, Vermicelli, etc…,

🍝What to serve it with?

I recommend serving this salmon Puttanesca with pasta (Spaghetti, Linguine, Spaghettoni, Vermicelli, etc…), as in the photos. Alternatively, you can serve it with rice. I also like to add grilled vegetables, such as zucchini, eggplant or broccoli.

To catch the sauce in the plates, an Italian bread like ciabatta or focaccia would be perfect!

✨How to make the best salmon Puttanesca ?

Recipe details and quantities are in the recipe card below.

• Put the olive oil, garlic, minced anchovy fillets and capers into a hot frying pan. Cook over medium-high heat for 5 to 7 minutes, stirring occasionally.

👩🏻‍🍳 Chef's tips

1. Salmon cooks fast, which is why I prefer to prepare the sauce first, and then cook salmon fillets in it. And this way, the salmon fillets will catch the taste of the sauce.
2. Make sure you crush very well the tomatoes: if you don't, you'll end up with chunks of tomato instead of a generous, homogenous sauce.
3. If you find the sauce too thick, add a tablespoon or two of pasta cooking water.

❄️ Storage and freezing

Make ahead - you can prepare the Puttanesca sauce ahead of time and store it in an airtight container in the fridge for 3 days. Pan-fry the salmon in it at the last moment, just before serving.

Store - if you have leftovers, you can store them in an airtight container in the fridge for 1 to 2 days.

Reheat - I recommend reheating this dish in the microwave for 1 to 2 minutes.

Freezing - you can also freeze it! Once the salmon and the sauce are totally cold, place in a freezer bag marked with the recipe name and date, pushing as much air as possible out of the bag.

Defrosting - put the freezer bag in the fridge the night before you plan to eat it. Or you can defrost it in the microwave, on low heat (otherwise it will dry out) and using the defrost setting of your microwave.

😋 Other quick and easy lunches

• Linguine Positano (20 min)
• Creamy roasted red pepper pasta (25 min)
• Tuna toast (less than 10 min)