By taking quintessential puttanesca ingredients, like capers and fresh herbs herbs, commonly used with pasta and transferring them onto salmon, this Ottolenghi recipe levels up your healthy weeknight dinner ideas. This comforting sheet pan recipe from our favourite Ottolenghi cookbook is a quick dinner idea to get on the table quickly. Plus, the addition of French green beans and cherry tomatoes add colour and flavour.
What is puttanesca?
Puttanesca is a flavourful pasta sauce originating from Naples, Italy. It’s traditionally made with tomatoes, garlic, capers, anchovies, olives, hot pepper flakes and olive oil.
When is salmon cooked through?
Salmon is fully cooked once it reaches an internal temperature of 145 degrees fahrenheit (63 degrees celsius). You can check the temperature using a meat thermometer.
What should I look for when buying salmon?
Look for colour (vibrant like deep red or bright pink), smell (avoid fishy or ammonia-like), and skin (moist & shiny) when determining the quality of your salmon. Where possible, shop at your local independent fishmonger to ensure freshness.
Ottolenghi Sheet Pan Salmon Puttanesca
Equipment
- chef's knife
- cutting board
- small sauté pan
- large baking sheet
- small mixing bowl
Ingredients
- 200 g French green beans trimmed
- 7 green onions cut crosswise into thirds
- 200 g mixed cherry tomatoes halved
- salt and freshly ground black pepper
- 6 salmon fillets skin on (about 1½ lb/720 g)
Tomato-Anchovy Oil
- ⅓ cup olive oil
- 8 anchovies finely chopped
- 2½ tbsp tomato paste
- 1 tsp crushed hot pepper flakes
- 2 tsp coriander seeds lightly bashed in a mortar
- 8 cloves garlic very thinly sliced
- 2 preserved lemons flesh and seeds discarded, skin finely chopped (2 tbsp)
- 2 tsp maple syrup
Puttanesca Sauce
- ½ cup pitted Kalamata olives halved
- ½ cup capers roughly chopped
- 1 preserved lemon flesh and seeds discarded, skin thinly sliced (1 tbsp)
- ½ cup basil leaves roughly chopped
- ½ cup parsley leaves roughly chopped
- 2 tbsp olive oil
- 2 tsp lemon juice
Instructions
- Put oil, anchovies and tomato paste into small sauté pan and place on medium heat. Cook for 5 minutes, stirring from time to time. Add hot pepper flakes and coriander seeds and cook until fragrant, 1 minute. Remove from heat and add garlic, preserved lemon and maple syrup. Stir to combine, then set aside to cool.
- Preheat oven to 450°F.
- Place the beans, green onions and tomatoes on a large parchment-lined baking sheet. Drizzle with 3 tbsp of the tomato-anchovy oil and sprinkle over ¼ tsp salt and a good grind of black pepper. Toss to combine and place in oven until beans and tomatoes are starting to soften and taking on a little colour, 12 to 13 minutes.
- Meanwhile, arrange salmon on plate and spoon remaining tomato-anchovy oil (with all the solids) evenly over fillets. Nestle salmon into bean and tomato mixture and return to oven for 8 minutes. Remove from oven and set aside for 5 minutes to rest.
- While salmon is baking, mix all sauce ingredients in small bowl and season with a good grind of pepper. Spoon half the sauce over salmon and serve the fish warm (or at room temperature, which works just as well) with the rest of the sauce in a bowl on the side.
Notes
More easy salmon recipe ideas
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This easy recipe for tamari-marinated salmon is "constantly on rotation" in Mandy Wolfe's home.
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Mary Berg's Easy Seared Salmon
Mary Berg's easy seared salmon served with a carrot-ginger salad reminiscent of the classic takeout sushi side.
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Air Fryer Honey Soy Salmon
Poppy O'Toole's recipe for sweet, sticky marinated salmon cooked to perfection in an air fryer.
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Sheet-Pan Zhong-Glazed Salmon
Jing Gao's easy recipe for one-pan salmon and Brussels sprouts with zhong sauce.
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