Puttanesca sauce is a savory lover’s dream come true. Let this simmer for an extra hour or two, and you have a perfect Sunday Gravy. Trust me: restaurant quality with weeknight ease.
This version will have you eating salmon instead of carb-y pasta, and you’ll sure be glad you did. If you are afraid of anchovies, don’t be, but this recipe works great even without the anchovy paste, so I put them down as optional.
Keep an eye on the salmon in the oven. If using wild caught salmon, the cook time will be shorter.
- 2 tablespoons olive oil divided
- 1 1/2 pounds salmon fillets
- Salt and pepper plus additional 1/4 teaspoon salt
- 1/2 medium onion diced
- 1 teaspoon minced garlic
- 2 tablespoons capers
- 3/4 cup pitted black olives loosely chopped
- 3-4 anchovy fillets finely chopped, or 2 teaspoons anchovy paste (optional)
- 1/2 teaspoon red pepper flakes for heat, optional
- 1/4 teaspoon onion powder
- 1 teaspoon fresh oregano leaves chopped, plus additional for garnish
- 26 ounce jar Eat Happy Kitchen Tomato Basil Marinara
- Preheat oven to 350 degrees or heat grill. Season salmon fillets with salt and pepper, drizzle baking pan with 1 tablespoon olive oil, then place salmon fillets, skin side down in baking dish. Bake 12-15 minutes until desired doneness. If grilling, oil grill grate and grill about 10 minutes, skin side down until desired doneness.
- Meanwhile, in a saucepan on medium high heat, sauté the onion and garlic in remaining tablespoon of olive oil until soft, about 4-5 minutes. Add the capers, olives, anchovy fillets, red pepper flakes, 1/4 teaspoon salt, onion powder, and oregano leaves, stirring periodically for 2-3 minutes. Add in the jar of Eat Happy Kitchen marinara. Bring to a boil, then turn the heat down to low, letting sauce simmer for 15-20 minutes, stirring occasionally.
- In a shallow bowl, ladle one to two scoops of the sauce and place a salmon fillet on top. Garnish with fresh oregano leaves and serve immediately. Store any excess sauce in the fridge for up to a week.