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–+ servings
A skillet with salmon fillets in a puttanesca sauce.
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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 Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Dinner
Cuisine: Gluten-free
Servings: 4
Author: Lexi

Ingredients

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: 

  • 1-1/2 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

Instructions

  • 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.

Notes

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

Nutrition

Calories: 385kcal | Carbohydrates: 14.6g | Protein: 26g | Fat: 27g | Saturated Fat: 3.6g | Cholesterol: 55mg | Sodium: 789mg | Fiber: 4.9g | Sugar: 5.6g