Baked Salmon Puttanesca - WW

This spicy Italian sauce is a tasty combination of tomatoes, olives, anchovies, capers, garlic and red pepper flakes. It's delicious with richly-flavored fish such as salmon. Serves - 4 Points - 8
Photo by Maridee C.
Adapted from weightwatchers.com

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

Adapted from weightwatchers.com

Ingredients

  • 1

    Tbsp olive oil

  • 1

    medium uncooked shallot(s), finely chopped

  • 2

    clove(s) (medium) garlic clove(s), minced

  • 1/2

    tsp crushed red pepper flakes

  • 1

    Tbsp anchovy paste, (or 3 fillets, mashed with a fork)

  • 28

    oz canned diced tomatoes, drained

  • 1

    Tbsp canned tomato paste

  • 10

    medium olive(s), Kalamata variety, pitted, roughly chopped

  • 2

    Tbsp capers, rinsed and drained

  • 16

    oz uncooked skinless salmon fillet(s)

Directions

Preheat oven to 350°F. Heat oil in large, oven-safe nonstick skillet over medium heat. Add shallot, garlic and red pepper flakes; cook, stirring a few times, until vegetables soften, 2-3 minutes. Add anchovy paste and cook, stirring, until it melts into pan, about 1 minute. Add tomatoes and tomato paste; reduce heat to medium-low and simmer until sauce thickens, about 5 minutes. Stir in olives and capers; remove from heat. Nestle salmon fillets into sauce; spoon some sauce over salmon. Cover skillet; bake until fish is just opaque in center, about 10-12 minutes. Serving size: 4 oz salmon, 1/2 cup sauce

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