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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

  1. 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.

  2. 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!).

  3. 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.

  4. Roast to Perfection: Roast for 17–20 minutes, depending on thickness, until the salmon is just cooked through and flakes easily.

  5. 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.