Entrée: Italy – Salmon alla Puttanesca

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 10 min

Cook 10 min

Total 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

4 salmon fillets, about 1.5 lb total (680 g total)
2 cloves garlic
4 anchovy fillets
14 oz (400 g) canned tomatoes or tomato passata
1 / 2 cup (75 g) black olives, pitted and chopped
2 tbsp (30 ml) capers, rinsed
3 tbsp (45 ml) olive oil
1 / 4 tsp (1.25 ml) red pepper flakes
2 tbsp (8 g) fresh parsley or basil, chopped
Salt and black pepper to taste

Show original ingredient measurements

4 salmon fillets, about 1.5 lb total (680 g total)
2 cloves garlic
4 anchovy fillets
14 oz (400 g) canned tomatoes or tomato passata
1 / 2 cup (75 g) black olives, pitted and chopped
2 tbsp (30 ml) capers, rinsed
3 tbsp (45 ml) olive oil
1 / 4 tsp red pepper flakes
2 tbsp (8 g) fresh parsley or basil, chopped
Salt and black pepper to taste

Instructions

1. Pat salmon dry, season lightly, and sear flesh-side down in olive oil until golden; remove and set aside.
2. In the same skillet, sauté minced garlic and anchovy fillets until the anchovies dissolve.
3. Add chopped olives, capers, and red pepper flakes, then stir in tomatoes and simmer to meld flavors.
4. Return salmon to the sauce, spoon sauce over the fillets, cover and gently simmer until salmon is cooked through (about 6–8 minutes).
5. Finish with chopped parsley or basil and serve with polenta, plain pasta, or steamed vegetables.