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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

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  • 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)


Adapted from


Step 1

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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