Salmon Puttanesca Made With Eat Happy Kitchen Tomato Basil Marinara

Salmon Filet sitting on savory red puttanesca sauce on a white plate. salmon is garnished with fresh oregano leaves.

Puttanesca sauce is a savory lover’s dream come true.  Let this simmer for an extra hour or two, and you have a perfect Sunday Gravy. Trust me: restaurant quality with weeknight ease.

This version will have you eating salmon instead of carb-y pasta, and you’ll sure be glad you did.  If you are afraid of anchovies, don’t be, but this recipe works great even without the anchovy paste, so I put them down as optional.

Keep an eye on the salmon in the oven. If using wild caught salmon, the cook time will be shorter.

Salmon Puttanesca

Course Main Dishes
Cuisine Carnivore, Keto, Low Carb, NSNG, Paleo

Ingredients
  

  • 2 tablespoons olive oil divided
  • 1 1/2 pounds salmon fillets
  • Salt and pepper plus additional 1/4 teaspoon salt
  • 1/2 medium onion diced
  • 1 teaspoon minced garlic
  • 2 tablespoons capers
  • 3/4 cup pitted black olives loosely chopped
  • 3-4 anchovy fillets finely chopped, or 2 teaspoons anchovy paste (optional)
  • 1/2 teaspoon red pepper flakes for heat, optional
  • 1/4 teaspoon onion powder
  • 1 teaspoon fresh oregano leaves chopped, plus additional for garnish
  • 26 ounce jar Eat Happy Kitchen Tomato Basil Marinara

Instructions
 

  • Preheat oven to 350 degrees or heat grill. Season salmon fillets with salt and pepper, drizzle baking pan with 1 tablespoon olive oil, then place salmon fillets, skin side down in baking dish. Bake 12-15 minutes until desired doneness. If grilling, oil grill grate and grill about 10 minutes, skin side down until desired doneness.
  • Meanwhile, in a saucepan on medium high heat, sauté the onion and garlic in remaining tablespoon of olive oil until soft, about 4-5 minutes. Add the capers, olives, anchovy fillets, red pepper flakes, 1/4 teaspoon salt, onion powder, and oregano leaves, stirring periodically for 2-3 minutes. Add in the jar of Eat Happy Kitchen marinara. Bring to a boil, then turn the heat down to low, letting sauce simmer for 15-20 minutes, stirring occasionally.
  • In a shallow bowl, ladle one to two scoops of the sauce and place a salmon fillet on top. Garnish with fresh oregano leaves and serve immediately. Store any excess sauce in the fridge for up to a week.
Tried this recipe?Let us know how it was!

 

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4 Comments:

  • Matt Fowler / Reply

    Hey Anna!

    Recipe looks great! Any advise on how to incorporate Fresh tomatoes instead of canned?

    Thanks!
    Matt

    • Matt, this is a great idea, especially if you are growing tomatoes in the garden and plan on having a bunch to utilize via canning. You can google “how to stew and can tomatoes” but basically it involves stewing the tomatoes for a period of time and then properly storing them in glass jars. Then you have your own homemade tomatoes to use for sauce!
      XOXO
      Anna

  • Why do you always seem to trim the fat( short ribs and egg cupcakes)? Fat is good!

    • Fat is indeed good! Some folks don’t like excess fat, which can also make a dish too greasy. We want proper proportions, not slimy, oily, or greasy. But you can certainly leave all the fat on if that’s you’re preference!
      xoxo
      Anna

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