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A white plate with blue trim holding a bed of pasta topped with a piece of salmon and puttanesca sauce. The sauce is red with green and kalamata olives.

Salmon Puttanesca Pasta


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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
  • 34, 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
  • 34 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

  1. Season the salmon filets on both sides with salt and pepper. Set aside.
  2. 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.
  3. Add the anchovies and break them apart as they cook, allowing them to melt.
  4. Pour in the white wine. Bring to a boil and cook off the alcohol for about two minutes.
  5. 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.
  6. Nestle the salmon filets into the sauce. Cover the pan and continue simmering until the salmon is fully cooked.
  7. While the salmon is cooking, start boiling the pasta according to package instructions until al dente. Drain the pasta.
  8. 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.
  9. Plate the pasta, top with the salmon, and spoon extra Puttanesca sauce over each serving. Garnish with additional parsley and basil.
  10. ENJOY!
@charlottefashionplate

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♬ Pieces (Solo Piano Version) - Danilo Stankovic

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