Salmon Puttanesca Style
This is my playful, Flexible Chef spin on the Italian classic. Instead of tossing pasta in puttanesca sauce, I take all those bold, briny flavors and roast them right onto a juicy fillet of salmon for a fresh and flavorful twist.
You still get everything you love about the original. Anchovies, capers, garlic, chili flakes, tomato paste – they all come together in a quick, savory oil that transforms into both a marinade and a crust. I add preserved lemon for a salty-citrusy punch that wakes everything up. If you don’t have preserved lemons, you can use a mix of lemon zest and juice. Or, try making your own with my go-to Preserved Lemon recipe so you always have a jar on hand for easy flavor upgrades.
Once the salmon is seasoned, I spread the mixture on top and lay it over lemon slices. Cherry tomatoes roast right alongside, soaking up all that goodness. The finishing touch is a sprinkle of fresh basil for a pop of color and brightness.
It’s easy enough for a weeknight, yet elevated enough to serve guests. You’ll be amazed at how something so simple delivers such bold flavor. If you’ve got my cookbook, Food You Want for the Life You Crave, you know I’m all about flexible, feel-good meals that don’t sacrifice taste. This salmon is proof that healthy, flavorful, and satisfying can all live on the same plate.
This dish is easy enough for a weeknight, fancy enough for guests, and totally flexible – just the way I like it.
🍽 Serving Ideas:
-
Serve over jasmine or cauliflower rice
-
Flake into bowls with greens, pickled veggies, and hummus
-
Spoon into lettuce cups for a handheld bite
-
Pair with roasted potatoes or my Baby Gem Salad with Crispy Halloumi
✨ Flexible Tip: Save any leftover topping – it’s delicious stirred into pasta, spread on toast, or spooned over eggs the next morning.
Salmon Puttanesca Style
Ingredients
For the Sauce
- 4¼ tbsp olive Oil
- 8 anchovy Fillets finely chopped
- 2 ½ tbsp tomato paste
- 1½ tsp red chile flakes
- 2 tsp coriander seeds lightly crushed
- 8 cloves garlic very thinly sliced
- 2 preserved lemons flesh scooped out and discarded, rind finely chopped
- 2 tsp pure maple syrup
- ¼ cup small capers (or regular capers, roughly chopped)
For Assembly
- 1 lrg lemon sliced
- 2½ lb skin- on salmon fillet
- Salt & pepper
- 8 oz grape or cherry tomatoes halved
- 1 cup basil leaves roughly chopped
Instructions
-
Infuse the Oil: In a small saucepan, heat olive oil over medium. Add chopped anchovies and tomato paste, and cook for 2–3 minutes until fragrant. Stir in chile flakes and coriander seeds. Remove from heat and stir in garlic, preserved lemon rind, maple syrup, and capers. Let this flavor bomb cool slightly.
-
Prep the Pan: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Layer lemon slices across the pan to create a bright, citrusy bed (a little goes a long way - don’t overdo it!).
-
Season + Dress the Salmon: Pat the salmon dry, season with salt and pepper, and place it skin-side down on the lemon slices. Spoon the puttanesca-style oil mixture generously over the top. Scatter halved tomatoes all around the pan.
-
Roast to Perfection: Roast for 17–20 minutes, depending on thickness, until the salmon is just cooked through and flakes easily.
-
Finish Fresh: Sprinkle chopped basil over the top right before serving for a burst of freshness.
Recipe Notes
You'll need a frying pan and an oven baking dish.
Nealy’s Flexible Tips:
-
Want it richer? Swap olive oil for butter for a more indulgent finish.
-
No preserved lemons? Use the zest and juice of one fresh lemon.
