Description
If you’re looking for a new way to enjoy salmon, this Salmon Puttanesca Pasta is a perfect choice. The rich flavors of the briny olives, capers and anchovies blend beautifully with the tender salmon, creating a dish that’s satisfying, yet light. It’s an easy-to-make meal that delivers both flavor and comfort.
Ingredients
Scale
- 3–4, 6-ounce salmon filets, skin off
- 3/4 lb. spaghetti
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 3 cloves garlic, thinly sliced
- 1/2 teaspoon crushed red pepper flakes
- 3–4 anchovy filets
- 1/4 cup white wine
- 1/2 cup clam juice
- 1, 28-ounce can whole tomatoes, crushed by hand
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 2 tablespoons capers, rinsed and drained
- 1/2 cup mixture of Castelvetrano and kalamata olives, sliced in half
- 1 tablespoon fresh parsley, plus more for garnish
- 1 tablespoon fresh basil, plus more for garnish
Instructions
- Season the salmon filets on both sides with salt and pepper. Set aside.
- Add the oil to a deep sauté pan and heat over medium heat. While the oil is heating, add in the sliced garlic and crushed red pepper. Cook for about a minute until fragrant.
- Add the anchovies and break them apart as they cook, allowing them to melt.
- Pour in the white wine. Bring to a boil and cook off the alcohol for about two minutes.
- Add the clam juice and hand-crushed tomatoes. Season with salt, pepper, dried oregano and dried thyme. Mix well. Reduce the heat and allow the sauce to simmer for about 8 minutes.
- Nestle the salmon filets into the sauce. Cover the pan and continue simmering until the salmon is fully cooked.
- While the salmon is cooking, start boiling the pasta according to package instructions until al dente. Drain the pasta.
- Once the salmon is cooked, gently fold in the capers, olives, parsley and basil, being careful not to break apart the salmon. Cook for another 1-2 minutes.
- Plate the pasta, top with the salmon, and spoon extra Puttanesca sauce over each serving. Garnish with additional parsley and basil.
- ENJOY!
Equipment
Notes
- Use fresh, high-quality salmon for the best flavor and texture. If using frozen, thaw it fully before cooking.
- Even if you’re not a fan of anchovies, they melt into the sauce and add a rich, umami flavor that enhances the dish.
- Hand-crushing whole tomatoes gives the sauce a more rustic texture, though you can use crushed tomatoes for convenience.
- Adjust the amount of crushed red pepper flakes based on your spice preference.
- Cook the pasta al dente to allow it to absorb more of the sauce when combined.
- Allow the sauce to simmer before adding the salmon to fully develop the flavors.
- Fold in the olives and capers gently to avoid breaking apart the salmon.
- Garnishing with fresh parsley and basil brightens the dish and adds a burst of fresh flavor.
- Serve immediately while the salmon is tender and the sauce is warm for the best experience.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Easy
- Cuisine: Seafood