5 from 15 votes
Salmon Puttanesca
Salmon Puttanesca combines seared salmon fillets with a robust sauce made from garlic, anchovies, fresh herbs, olives, capers, and tomato, cooked with white wine and clam juice. This pasta dish features a rich, savory flavor with a hint of spice from red pepper flakes. The tender salmon is complemented by the tangy, olive-packed sauce served over bucatini or another long pasta.
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings:
2
Calories:
562 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 3 tablespoon olive oil divided
- 3 cloves garlic minced
- 3 anchovy fillet in oil, roughly chopped
- 1 tablespoon parsley fresh, chopped, plus extra for garnish
- 1 tablespoon basil fresh, chopped
- ½ teaspoon red pepper flakes more, for more spice
- ¼ cup white wine
- 1 oz can whole tomatoes drained, roughly chopped
- 1 cup clam juice
- ½ cup green olives pitted, halved
- ½ cup kalamata olives pitted, halved
- 2 tablespoon capers drained
- salt
- black pepper
- 2 oz salmon skinless, fillets
- 12 oz bucatini pasta or any long pasta, cooked
Instructions
- Bring a pot of salted water (enough to boil the pasta in).
- In a large skillet, heat 2 tablespoon oil over medium-high heat.
- Add the garlic and cook, stirring often, until soft and fragrant, about 1 minute. Add the anchovies, parsley, basil, and red pepper flakes. Cook for another 3 minutes, stirring often until the anchovies are starting to dissolve.
- Carefully stir in the wine and bring it to a boil. Boil for about 2 minutes, or until has reduced about in half. Add the tomatoes, clam juice, olives, capers, ½ teaspoon salt, and ¼ teaspoon pepper. Bring to a boil and then reduce heat to a simmer for about 4 minutes, until the sauce has reduced a little and slightly thickened. Cover with a lid and set aside.
- Cook the pasta according to package instructions.
- Sprinkle the salmon fillets all over with salt and pepper. Heat the remaining two tablespoon of oil over medium-high heat. Once the oil is shimmering, add the salmon and cook it for about 3 minutes, until the underside is golden. Flip and cook until golden again and the middle is just barely pink, usually another 3 to 4 minutes.
- Drain the pasta and portion it out into serving bowls. Spoon a cup or two of the sauce over the pasta. Place the salmon over the sauce and spoon more sauce over the top. Garnish with parsley and serve at once.
Cup of Yum
Notes
- Anchovies add depth but can be reduced or omitted if not preferred.
- Substitute salmon with tuna, snapper, halibut, cod, swordfish, or trout as desired.
- Ensure salmon reaches an internal temperature of 145°F for safe doneness.
- Leftover salmon puttanesca can be refrigerated for 3 to 4 days and reheated gently with added stock or water.
- Refer to accompanying video for visual guidance on cooking technique.
Nutrition Information
Calories
562kcal
(28%)
Carbohydrates
146g
(49%)
Protein
26g
(52%)
Fat
14g
(22%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
12g
(60%)
Cholesterol
4mg
(1%)
Sodium
782mg
(33%)
Potassium
609mg
(13%)
Fiber
9g
(36%)
Sugar
9g
(18%)
Vitamin A
830IU
(17%)
Vitamin C
11mg
(12%)
Calcium
110mg
(11%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 2 Serving
Amount Per Serving
Calories 562
% Daily Value*
| Calories | 562kcal | 28% |
| Carbohydrates | 146g | 49% |
| Protein | 26g | 52% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Cholesterol | 4mg | 1% |
| Sodium | 782mg | 33% |
| Potassium | 609mg | 13% |
| Fiber | 9g | 36% |
| Sugar | 9g | 18% |
| Vitamin A | 830IU | 17% |
| Vitamin C | 11mg | 12% |
| Calcium | 110mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.