Salmon Puttanesca Recipe: A Fresh Twist on a Classic Favorite

Elevate your dinner routine with this Salmon Puttanesca, a delightful twist on the classic pasta puttanesca! Swap out anchovies for salmon to enjoy a lighter, smokier flavor that will tantalize your taste buds. This dish combines the savory depth of olives, capers, and tomatoes with the rich, flaky goodness of salmon, making it a perfect weeknight meal that feels both indulgent and wholesome.

Ingredients:

2 salmon fillets (6 oz each)

12 oz spaghetti or pasta of your choice

2 tbsp olive oil

3 cloves garlic, minced

1 can (14 oz) crushed tomatoes

1/4 cup Kalamata olives, sliced

2 tbsp capers, rinsed and drained

1/2 tsp red pepper flakes

1 tsp dried oregano

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions:

Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.

Prepare the Salmon: Season the salmon fillets with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Cook the salmon fillets, skin-side down, for about 4-5 minutes per side, or until cooked through and easily flaked with a fork. Remove from the skillet and set aside.

Make the Sauce: In the same skillet, add minced garlic and sauté for 1 minute until fragrant. Stir in crushed tomatoes, olives, capers, red pepper flakes, and dried oregano. Simmer for 10 minutes to allow the flavors to meld together. Season with salt and pepper to taste.

Combine: Flake the cooked salmon into bite-sized pieces. Gently fold the salmon into the sauce. Add the cooked pasta and toss to coat everything evenly.

Serve: Garnish with fresh parsley and serve hot. Enjoy the light, smoky twist on this classic dish!