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Salmon alla Puttanesca – Rustic Italian Salmon

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Prep Time 10 minutes
Cook Time 20 minutes
Servings 4

Ingredients
  

  • 4 salmon fillets about 6 oz each, skin on or off
  • 3 tbsp olive oil divided
  • 3 garlic cloves thinly sliced
  • 1 tsp red pepper flakes optional, for heat
  • 1 can 14 oz crushed tomatoes
  • ½ cup Kalamata olives pitted and halved
  • 2 tbsp capers
  • 4 anchovy fillets or 1 tsp anchovy paste
  • 1 tsp dried oregano
  • 1 cup cherry tomatoes halved (optional for freshness)
  • 1 cup white wine
  • Salt and black pepper to taste
  • 2 tbsp fresh parsley chopped
  • Lemon wedges for serving

Instructions
 

  • Sear the Salmon
    Pat salmon dry, season with salt and pepper.
    Heat 2 tbsp olive oil in a large skillet over medium-high heat.
    Sear salmon skin-side down for 3–4 minutes, then flip and cook another 2–3 minutes until just cooked through. Remove and set aside.
  • Make the Puttanesca Sauce
    In the same pan, add remaining 1 tbsp olive oil and garlic. Sauté until fragrant.
    Stir in red pepper flakes, anchovies, and oregano. Cook until anchovies melt into the oil. deglaze the pan with the wine , waiting until fully evaporated before proceeding.
    Add crushed tomatoes, olives, capers, and cherry tomatoes. Simmer 10 minutes until sauce thickens slightly. Taste and adjust seasoning.
  • Finish the Dish
    Nestle salmon fillets into the sauce and spoon sauce over the top. Simmer gently 2 minutes to warm through.
    Garnish with parsley and serve with lemon wedges