This sauce was absolutely delicious and would also be great over zoodles.
Salmon with a Puttanesca Sauce
Ingredients
- 4 wild salmon fillets (about 6oz/person)
- optional, 1 red pepper, sliced
- optional, 1 cucumber, spiralized or sliced finely
- Puttanesca Sauce
- 2-4 cloves garlic
- ½ cup sun-dried tomatoes, not packed in oil
- 3 medium tomatoes, chopped coarsely (seeds removed)
- ½ red onion, chopped coarsely
- 1 heaping tbsp capers
- 1 tsp dried parsley
- 2 tsp dried oregano
- 1 heaping tsp dried basil or 1 heaping tbsp fresh basil or a layer of Artichoke Pesto (pictured above)
- ½ tsp red pepper flakes or a sprinkling of cayenne
- ¼ cup green olives, pitted
- ¼ cup kalamata olives, pitted
- optional, ¼ cup roasted red peppers
Instructions
- Preheat oven to 415F.
- Place all ingredients for the sauce in a food processor.
- Pulse until all ingredients are blended, but still chunky.
- Place salmon fillets on a sheet of greased parchment paper. Bake for about 15 minutes (adjust time as needed depending on the thickness of the fish).
- While the salmon is baking, cook the puttanesca sauce in a saucepan over medium-low heat for about 10 minutes.
- Optional: Sauté the red pepper in coconut oil in a saucepan over medium heat for about 10 minutes.
- Remove the salmon from oven. Place over a bed of spiralized cucumber and sautéed red pepper (optional).
- Add a few spoonfuls of sauce and ENJOY!
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