Easy Salmon Puttanesca
A simple yet elegant dinner, this Salmon Puttanesca is a weeknight meal everyone will be impressed with. Simple baked salmon nestled and baked in a briny tomato sauce, it’s easy to make, and pairs with so many sides. Plus, it’s gluten-free, Paleo and Whole30 friendly!
Puttanesca Baked Salmon
Salmon is hands down one of my favorite ingredients to use to put a quick dinner on the table, and this flavorful, unique puttanesca leaves me speechless each time I make it! The puttanesca sauce is so flavorful and pairs perfectly with the wild Salmon. I couldn’t get over how simple it was to make! 10 minutes and very little prep work!
Such an elegant and flavorful dish for any night of the week. We paired the salmon with sautéd green beans, but you can use any veggies you have on hand!
Overview of Ingredients Needed
- Wild-Caught Salmon Fillets
- Sun-dried Tomatoes
- Roma or Canned Plum Tomatoes
- Kalamata Olives
- Extra-virgin Olive Oil
- Herbs + Spices
- Onion + Garlic
Salmon: While this recipe is intended for salmon, the truth is you can swap in another fish you have on hand! The puttanesca will go well with most fish.
Olives: Not an olive fan? Skip it! The capers will add more than enough brine to the recipe, and I’ve tested the recipe with and without it, since I have someone in my house who doesn’t love olives.
Tomatoes: Feel free to use canned or fresh tomatoes here.
What Type of Salmon to Buy
First, look for wild-caught salmon. Wild-caught salmon have a higher nutritional value than their farmed counterparts. Wild salmon also have a lower mercury level since they are typically caught while they are younger, thus having less mercury exposure than older fish. If possible, look for wild-caught salmon from the pacific.
How to Make the Puttanesca Sauce
I am a big fan of puttanesca sauce and always wanted to make my own version. I am so happy with how this one came out and love saving the extra sauce to use throughout the week! If you are looking for a low-carb, simple sauce to add to meals to get you through the week, this is definitely a keeper!
To make it, simply add all the ingredients to a food processor. If you didn’t have a food processor, you could also pulse it in a blender, or even finely chop all the ingredients by hand and mix them together. This sauce will last for at least a week, due to all the saltiness from the capers and olives.
How to Serve Salmon Puttanesca
I like to spoon the puttanesca sauce directly on top of the salmon for serving! Pair it with your favorite side dish, but I’m partial to roasted green beans!
Sides to Pair with It
Salmon is great because it pairs with so many different sides. Here are some of our favorite recipes to pair with this dish:
Watch the video here:
If you like this salmon recipe, check out these others:
- Herb Butter Salmon with Blistered Tomatoes and Green Beans
- 3-Ingredient Dijon Salmon (In 10 Minutes!)
- Salmon and Veggies En Papillote (In Parchment Paper Packs!)
- Horseradish Salmon
Easy Salmon Puttanesca
A simple yet elegant dinner, this Salmon Puttanesca is a weeknight meal everyone will be impressed with. It’s easy to make, and pairs with so many sides. Plus, it’s gluten-free, Paleo and Whole30 friendly!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 1x
- Category: Dinner
- Cuisine: Gluten- Free
- 1/2 cup sun-dried tomatoes packed in oil, drained
- 2 roma tomatoes or 1 cup canned whole peeled plum tomatoes
- 1/4 cup kalamata olives, drained and pitted (optional)
- 2 tablespoons extra-virgin olive oil, divided
- 2 teaspoon capers
- 1 teaspoon fresh lemon juice
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon red pepper flakes
- 1 small onion, diced
- 2 cloves garlic, minced
- Pinch of salt
- 1–1/2 lb. wild caught Salmon, cut into 4 filets
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon freshly ground pepper
- Preheat oven to 400ºF.
- Add sundried tomatoes, roma tomatoes, olives, 1 tablespoon olive oil, capers, lemon juice, parsley, oregano, basil, and red pepper flakes to a food processor or blender. Pulse until mixture is minced, but not fully smooth. Set aside.
- Heat the remaining 1 tablespoon oil in an oven-safe medium skillet over medium heat. Once hot, add onion, garlic, and a pinch of salt and cook until beginning to soften, about 5 minutes. Add minced tomato mixture and bring up to a boil. Lower the heat and continue to simmer for 10 minutes. Taste and adjust seasoning, adding salt as needed. Shut off the heat.
- Meanwhile, drizzle olive oil on salmon fillets, and sprinkle seasoning on top. Nestle salmon inside of the puttanesca sauce, and transfer the skillet to the oven.
- Bake until the salmon is cooked through and has reached an internal temperature of 170ºF, about 8-10 minutes.
- Serve immediately, with a side of choice.
This recipe was originally published in 2013, and updated in 2017 and 2020.
- Calories: 385
- Sugar: 5.6g
- Sodium: 789mg
- Fat: 27g
- Saturated Fat: 3.6g
- Carbohydrates: 14.6g
- Fiber: 4.9g
- Protein: 26g
- Cholesterol: 55mg
June 19, 2013
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