Salmon Puttanesca (+ dinner party menu / prep schedule!)

You know I love nothing more than to entertain! Recently I was at a friend's house for dinner and she made the most incredible Salmon Puttanesca. It was bold, beautiful, and packed with flavor and I immediately knew I had to recreate it for one of my own summer dinner parties.

 

Why I Love This Recipe

This Salmon Puttanesca recipe is one of those show-stopping mains that looks fancy but is secretly low effort. The salmon gets slow-roasted with garlicky, tomato-y olive oil until it's perfectly tender, then topped with an herby olive-caper topping that makes everything pop. You can serve it warm or at room temp, which makes it ideal for hosting. Bonus: it pairs perfectly with pasta, peak-season salads, and chilled wine.

As you know I came into my love for olives late in life so I am making up for lost time.

Ingredients & Substitutions

• Salmon fillet
• Olive oil
• Tuscan Seasoning
• Tomato paste
• Red pepper flakes
• Garlic
• Lemons
• Cherry tomatoes
• Kalamata olives
• Castelvetrano olives
• Capers
• Fresh basil
• Fresh parsley
• Lemon juice
• Kosher salt
• Black pepper

How to Make

Preheat oven to 400°F and line a large baking sheet with parchment paper. In a small pan, heat olive oil and tomato paste over medium for 5 minutes. Stir in red pepper flakes, cook 1 more minute, then remove from heat and stir in garlic. Let cool for 15 minutes.

Arrange lemon slices on the baking sheet. Season the salmon with Tuscan seasoning, salt, and pepper. Place the salmon skin-side down on top of the lemons and scatter the cherry tomatoes around it. Spoon the oil mixture over the salmon, pressing the garlic into the flesh. Roast for 20 minutes, then let rest for 5 minutes.

Meanwhile, toss all topping ingredients in a bowl. Spoon the topping over the salmon before serving and offer the rest on the side. Salmon Puttanesca is done!

Dinner Party Menu and Prep Schedule

• Farmers Market Lettuce Salad
• Stone Fruit + Burrata Salad
• Fresh Fruit
• Salmon Puttanesca
• Fettuccine with Burst Cherry Tomatoes

Morning (9AM–11AM)

• Make the vinaigrettes for the Farmers Market Lettuce Salad and the Stone Fruit Salad. Store in jars in the fridge.
• Prep the Olive Topping: Chop olives, capers, herbs, and mix the ingredients (without salt/lemon juice). Refrigerate in a sealed container.
• Make garlic tomato oil for salmon: Cook the olive oil, tomato paste, and red pepper flakes. Add garlic, let cool, and refrigerate.
• Chop and prep: Wash and dry all lettuces and herbs. Store in containers or zip-top bags with a paper towel to keep them crisp.

Midday (12PM–2PM)

• Cook the salmon: Arrange lemons and tomatoes, season salmon, pour garlic tomato oil on top, and roast. Let it cool, cover loosely, and leave at room temp.
• Cook and cool pasta: Boil fettuccine, toss lightly in olive oil so it doesn't stick, and let it cool. Store at room temp covered with foil.
• Make Tomatoes for Pasta: go ahead and make the burst tomatoes start to finish.

Afternoon (3PM–5PM)

• Set the table: Plates, flatware, napkins, serving platters, and water glasses. Don’t forget serving utensils and salt/pepper at the table.
• Assemble stone fruit salad (minus burrata): Slice peaches, nectarines. Lay out sliced peaches and nectarines on a platter. Wrap tightly and refrigerate.
• Finish olive mixture: Add lemon juice and salt to the olive topping. Let it sit at room temp to marinate.

Right Before Dinner (30–60 minutes out)

• Assemble salads: Toss lettuce with lemon shallot vinaigrette.
• Finish stone fruit salad with burrata, salt, pepper, and a drizzle of champagne vinaigrette and optional: honey
• Finish pasta: Reheat tomatoes on stovetop in a large skillet with a splash of olive oil. Add cooked fettuccine and toss until warmed through and glossy.
• Garnish Salmon Puttanesca: Spoon half the olive mixture over the salmon on a platter.

Tips & Tricks

• Use a high-quality side of salmon with the skin on. It helps hold everything together while roasting.
• Don’t skip the garlic oil step. Cooking the tomato paste in olive oil builds a deep base of flavor.
• Let the oil cool fully before pouring it over the fish.
• Use parchment paper for easy cleanup and it makes transferring the Salmon Puttanesca easier.
• This Salmon Puttanesca is delicious at room temp, so it’s perfect to prep ahead of guests arriving.
• Leftovers? Flake the salmon and toss it into pasta, rice bowls, or even a sandwich the next day.

FAQ's

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