Salmon puttanesca style, penne and spring vegetables
Tender salmon fillet topped with a flavorful puttanesca sauce—a blend of tomatoes, olives, capers, garlic, and anchovies—served with penne, crisp seasonal vegetables for a wholesome and delicious dish.
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Ingredients
Portions:
4
100 g
whole wheat penne pasta
150 g
salmon fillet with skin
Puttanesca Sauce:
1 tbsp
casa olive oil
1 clove
garlic, minced
50 g
red onion, diced
100 g
tomato coulis
30 g
black olives, sliced
15 g
capers
2 pieces
salted anchovies, chopped
1 pinch
fine salt
1 pinch
ground white pepper
Spring Vegetables:
50 g
yellow pepper, sliced
50 g
courgette, sliced
50 g
green asparagus, trimmed
30 g
turnip, diced
30 g
cherry tomatoes, halved
Garnish:
5 g
fresh coriander, chopped
5 g
fresh mint, chopped
1 piece
red chilli pepper, sliced
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Bring a large pot of salted water to a boil and cook 100 g of whole wheat penne pasta according to package instructions. Drain and set aside.
- In a pan, heat 1 tbsp of casa olive oil over medium heat. Add 1 clove of minced garlic and 50 g of diced red onion, and sauté until the onion is translucent.
- Add 100 g of tomato coulis, 30 g of sliced black olives, 15 g of capers, and 2 pieces of chopped salted anchovies to the pan. Stir and simmer for 5 minutes. Season with 1 pinch of fine salt and 1 pinch of ground white pepper.
- In another pan, sear 150 g of salmon fillet with skin side down for 3-4 minutes until the skin is crispy. Flip and cook for another 2-3 minutes. Remove from the pan and set aside.
- In the same pan, add 50 g of sliced yellow pepper, 50 g of sliced courgette, 50 g of trimmed green asparagus, 30 g of diced turnip, and 30 g of halved cherry tomatoes. Sauté the vegetables for 5 minutes until tender-crisp.
- To serve, place the cooked penne on a plate, top with the seared salmon fillet, and spoon the puttanesca sauce over the salmon. Arrange the sautéed vegetables around the plate. Garnish with 5 g of chopped fresh coriander, 5 g of chopped fresh mint, and 1 piece of sliced red chilli pepper.