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
Yield 4
Cuisine Gluten-Free
Cook Time 25 minutes
Recipe Type: dinner
Difficulty: Easy
Total Time 35 minutes
Author: [get-the-author]


For Puttanesca:

  • 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

For Salmon: 


  1. Preheat oven to 400ºF.
  2. 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.
  3. 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.
  4. 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.
  5. Bake until the salmon is cooked through and has reached an internal temperature of 170ºF, about 8-10 minutes.
  6. Serve immediately, with a side of choice.

Recipe Notes

This recipe was originally published in 2013, and updated in 2017 and 2020.


© 2013 Lexi's Clean Kitchen. All rights reserved.

Prep Time
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Recipe Notes


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