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Savory Salmon all’Arrabbiata

Savory Salmon all’Arrabbiata: A Quick Comfort Meal

Savory Salmon all’Arrabbiata combines rich salmon with a spicy sauce for a delightful meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 fillets
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salmon
  • 4 fillets Salmon Using skin-on fillets enhances flavor and moisture while cooking.
For the Sauce
  • 2 tbsp Olive Oil Can substitute with avocado oil for a neutral taste.
  • 1 tbsp Unsalted Butter Can be replaced with additional olive oil for a lactose-free version.
  • 3 cloves Garlic Use fresh or garlic powder if unavailable.
  • 1 large Yellow Onion Consider shallots or leeks as alternatives.
  • 1 tsp Dried Oregano Use three times more if fresh.
  • 1 tsp Dried Sage Thyme can serve as a substitute.
  • 1 tsp Sweet Paprika Smoky paprika can be used for variation.
  • 1 Fresh Chili or Red Chili Flakes Adjust to taste.
  • 1 fillet Anchovy For vegetarian option, omit or use miso paste.
  • 2 tbsp Tomato Paste Extra crushed tomatoes can be used.
  • 1 cup Chicken Broth Use vegetable broth for a vegetarian option.
  • 1 can Crushed Tomatoes Fresh tomatoes can work too.
For the Finish
  • 3 cups Spinach Can be swapped with kale or Swiss chard.
  • ¼ cup Grated Parmesan Nutritional yeast can be used as a dairy-free alternative.
  • 2 tbsp Chopped Parsley Basil or cilantro can be replaced.
Seasoning
  • Salt and Black Pepper Adjust to taste, considering anchovy's saltiness.

Equipment

  • skillet

Method
 

Step-by-Step Instructions
  1. Chop the yellow onion and mince the garlic cloves. Season the salmon fillets with salt and black pepper on both sides. Gather all ingredients.
  2. In a large skillet over medium heat, add the olive oil and butter. Once melted, sear the salmon fillets skin-side down for 3-4 minutes until the skin is crispy, then flip and cook for another 3-4 minutes. Remove and set aside.
  3. In the same skillet, sauté the diced onion for 3-4 minutes until translucent. Add minced garlic, anchovy, and chili; sauté for another minute.
  4. Stir in the tomato paste, then pour in the chicken broth and scrape up browned bits. Simmer for 2 minutes, then add crushed tomatoes. Simmer for 5 minutes.
  5. Stir in the spinach and cook for 2-3 minutes until wilted.
  6. Return the seared salmon to the skillet, spoon sauce over, and sprinkle with Parmesan. Cook for an additional 3 minutes.
  7. Garnish with red pepper flakes, black pepper, and parsley. Serve warm.

Nutrition

Serving: 1filletCalories: 350kcalCarbohydrates: 8gProtein: 30gFat: 22gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 2gSugar: 4gVitamin A: 2500IUVitamin C: 15mgCalcium: 100mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days in the fridge. Reheat gently on the stovetop.

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