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Puttanesca-style salmon bake

Juicy salmon melts into a bold tomato-anchovy chilli sauce.
Cherry tomatoes pop, green beans turn tender and glossy.
Warm, garlicky, briny, and fragrant, ready in one bright bake.

dinner ⏱ 35 min 520 kcal / portion 18.0 g carbs / portion (estimated) fishgluten 🔗 Original source

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Puttanesca-style salmon bake
v4 · rb0e705f985 20260727Z1751 Puttanesca Salmon Bake 🎉 6 pieces salmon fillet black pepper to taste 115 ml olive oil 🍳 ⏱ 5 min make tomato anchovy oil: simmer oil with anchovies and tomato paste 🍳 ⏱ 1 min add chilli flakes and coriander seeds and cook until fragrant ⏳ stir in garlic, preserved lemon, and maple syrup then cool 🔥 preheat oven to 220°C fan 🌀 toss green beans, spring onions, and tomatoes with tomato anchovy oil, salt, and pepper 🔥 ⏱ 12-13 min bake until beans and tomatoes start to soften and colour 🍽 arrange salmon fillets and drizzle remaining tomato anchovy oil (including solids) over them 🔥 ⏱ 8 min nestle salmon among baked vegetables and bake 🔥 ⏱ 5 min rest out of the oven 🌀 mix salsa: combine kalamata olives, capers, preserved lemon, basil, parsley, olive oil, and lemon juice then season with pepper 🍽 spoon half the salsa over the salmon to serve 8 pieces anchovy 2½ tbsp tomato paste 1 tsp chilli flakes 2 tsp coriander seed 8 pieces garlic clove 2 pieces preserved lemon 2 tsp maple syrup 200 g green bean 6 pieces spring onion 200 g cherry tomato salt to taste 60 g kalamata olive 60 g capers 10 g basil leaf 10 g parsley leaf 2 tsp lemon juice 85 ml anchovy, tomato paste chilli flakes, coriander seed garlic clove, preserved lemon, maple syrup green bean, spring onion, cherry tomato, salt black pepper salmon fillet 30 ml olive oil black pepper half
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Preparation steps

  1. make tomato anchovy oil: simmer oil with anchovies and tomato paste 5 min
  2. add chilli flakes and coriander seeds and cook 1 min until fragrant
  3. stir in garlic, preserved lemon, and maple syrup then cool
  4. preheat oven to 220°C fan
  5. toss green beans, spring onions, and tomatoes with tomato anchovy oil, salt, and pepper
  6. bake 12-13 min until beans and tomatoes start to soften and colour
  7. arrange salmon fillets and drizzle remaining tomato anchovy oil (including solids) over them
  8. nestle salmon among baked vegetables and bake a further 8 min
  9. rest out of the oven for 5 minutes
  10. mix salsa: combine kalamata olives, capers, preserved lemon, basil, parsley, olive oil, and lemon juice then season with pepper
  11. spoon half the salsa over the salmon to serve

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