Ottolenghi Sheet Pan Salmon Puttanesca
Try this easy sheet pan salmon recipe. The Ottolenghi salmon puttanesca has Italian flavours and cooks alongside French green beans and cherry tomatoes.
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
If you make the tomato-anchovy oil a day ahead, you can then delight in the fact that a midweek supper can be on the table within 20 minutes.