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Salmon all’Arrabbiata

Savory Salmon all’Arrabbiata: Quick One-Skillet Delight

This Salmon all’Arrabbiata is a flavorful, effortless dish ready in just 30 minutes, featuring pan-seared salmon in a spicy tomato sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 2 tablespoons Olive oil Substitute with avocado oil for higher smoke point.
  • 2 tablespoons Unsalted butter Use ghee for a dairy-free option.
  • 4 cloves Garlic cloves (minced) Fresh garlic is best.
  • 1 medium Yellow onion (finely chopped) Red onion offers a sweeter alternative.
  • to taste Salt & black pepper Adjust to personal taste.
  • 1 teaspoon Dried oregano Italian seasoning can be a substitute.
  • 1 teaspoon Dried sage
  • 1 teaspoon Sweet paprika Smoked paprika can add an enticing twist.
  • 1 whole Fresh chili (chopped) or red chili flakes Adjust according to spice preference.
  • 1 fillet Anchovy fillet (in oil) Miso paste is a vegetarian alternative.
  • 2 tablespoons Tomato paste
  • 1 cup Chicken broth Use vegetable broth for a vegetarian option.
  • 14 ounces Crushed tomatoes Fresh tomatoes can be used if preferred.
For the Salmon
  • 4 fillets Salmon fillets (skinless) Any firm white fish can substitute.
  • 1/2 cup Grated Parmesan Nutritional yeast works as a dairy-free alternative.
  • 4 cups Spinach (fresh) Kale can be swapped in.
  • 2 tablespoons Chopped parsley For garnish.

Equipment

  • nonstick skillet

Method
 

Preparation
  1. Season the skinless salmon fillets with salt and black pepper, then mince the garlic and finely chop the onion.
  2. In a nonstick skillet, heat olive oil and unsalted butter over medium heat. Cook the salmon for 3-4 minutes on each side until golden brown and crispy; set aside.
  3. Lower the heat and toss in the chopped onion and minced garlic. Sauté for about 2 minutes until softened.
  4. Stir in the anchovy fillet or miso paste, chopped chili, dried oregano, sage, paprika, and tomato paste. Cook for 1 minute.
  5. Pour in the chicken broth, scraping up any bits from the bottom of the pan. Let it simmer for about 2 minutes.
  6. Stir in the crushed tomatoes, simmer for 5 minutes, then fold in the fresh spinach until wilted.
  7. Stir in grated Parmesan and gently return the salmon to the skillet, cooking for an additional 3 minutes.
  8. Plate the salmon and sauce, finishing with red pepper flakes, ground black pepper, and chopped parsley.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 20gProtein: 35gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 6gVitamin A: 2500IUVitamin C: 15mgCalcium: 150mgIron: 2mg

Notes

For an extra touch, serve with crusty bread for dipping into the sauce.

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