Salmon puttanesca style crispy spring vegetables
Tender salmon fillet topped with a flavorful puttanesca sauce—a blend of tomatoes, olives, capers, garlic, and anchovies—served with crisp seasonal vegetables for a wholesome and delicious dish.
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Ingredients
Portions:
4
200 g
salmon fillet with skin
For the puttanesca sauce:
100 g
chunky tomato purée
50 g
cherry tomatoes, halved
30 g
black olives, pitted and sliced
10 g
capers, drained
2 piece
salted anchovies, finely chopped
1 clove
garlic, minced
For the crispy spring vegetables:
50 g
courgette, sliced
50 g
yellow pepper, sliced
50 g
turnip, julienned
50 g
red onion, sliced
50 g
green asparagus, trimmed
2 tbsp
casa olive oil
fine salt
ground white pepper
For garnish:
5 g
fresh coriander, chopped
5 g
fresh mint, chopped
1 pinch
chilli pepper, finely chopped
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Preheat the oven to 200°C (390°F). Season the salmon fillet with fine salt and ground white pepper.
- In a pan, heat 1 tbsp of casa olive oil over medium heat. Add the minced garlic, finely chopped anchovies, and cook for 1 minute. Stir in the chunky tomato purée, halved cherry tomatoes, sliced black olives, and drained capers. Cook for 5 minutes until the sauce thickens slightly.
- Place the salmon fillet on a baking sheet lined with parchment paper. Spoon the puttanesca sauce over the salmon. Bake in the preheated oven for 10-12 minutes or until the salmon is just cooked through.
- In another pan, heat the remaining 1 tbsp of casa olive oil over medium-high heat. Add the sliced courgette, yellow pepper, julienned turnip, sliced red onion, and trimmed green asparagus. Sauté for 4-5 minutes until the vegetables are crisp-tender. Season with fine salt and ground white pepper to taste.
- Serve the salmon topped with the puttanesca sauce alongside the crispy spring vegetables. Garnish with chopped fresh coriander, fresh mint, and a pinch of finely chopped chilli pepper.
Adjust the chilli pepper to taste if you prefer a spicier dish. This recipe pairs well with a fresh green salad for a complete meal.