Salmon Puttanesca

5 from 2 votes

This Salmon Puttanesca is bold, garlicky, and perfect for dinner parties. Slow-roasted and topped with a bright olive salsa, it’s a summer showstopper.

Prep Time20

Cook Time20

Total Time40

Course: Dinner

Cuisine: Italian, Mediterranean

Servings: people

Author: Gaby Dalkin

Ingredients

For the Salmon

¼ cup olive oil
2 tablespoon tomato paste
1 teaspoon red pepper flakes
6 cloves garlic minced
2 lemons thinly sliced
2 pound side of salmon pin bones removed, skin on
2 tablespoons Tuscan Seasoning
1 teaspoon flaky salt
½ teaspoons freshly cracked black pepper
2 pints cherry tomatoes halved

For the Olive Topping

1 cup castelvetrano olives pitted and chopped
1 cup kalamata olives pitted and chopped
3 tablespoon capers roughly chopped
¼ cup fresh basil chopped
¼ cup fresh parsley chopped
2 tablespoon olive oil
2 teaspoons fresh lemon juice
Kosher salt to taste

Instructions

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 half of the topping over the salmon before serving and offer the rest on the side.

Nutrition