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Salmon all’Arrabbiata

Spicy Salmon all’Arrabbiata: A Quick Flavorful Retreat

This Salmon all’Arrabbiata combines spicy arrabbiata sauce with pan-seared salmon, creating a comforting and exciting dish that's perfect for dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 fillets
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salmon
  • 2 fillets skinless salmon fillets Chicken breasts can be a substitute.
  • 2 tablespoons olive oil Can use canola oil.
  • 1 tablespoon unsalted butter Ghee is a dairy-free swap.
For the Arrabbiata Sauce
  • 3 cloves garlic Fresh garlic or garlic powder.
  • 1 medium yellow onion Shallots can be used.
  • 1 teaspoon dried oregano
  • 1 teaspoon dried sage
  • 1 teaspoon salt Sea salt or kosher salt preferred.
  • 1 teaspoon black pepper Freshly cracked is best.
  • 1 teaspoon sweet paprika Smoked paprika gives extra depth.
  • 1 fillet anchovy Omit for vegetarian version.
  • 2 tablespoons tomato paste Tomato purée can substitute.
  • 1 cup chicken broth Use vegetable broth for vegetarian.
  • 1 can crushed tomatoes 14 ounces.
For the Finishing Touch
  • 2 cups spinach Kale works as well.
  • 1/2 cup grated Parmesan Nutritional yeast is a dairy-free option.
  • 2 tablespoons chopped parsley Basil or cilantro can be used.

Equipment

  • large nonstick skillet

Method
 

Step-by-Step Instructions
  1. Begin by finely chopping one yellow onion and mincing 3 garlic cloves. Season 2 skinless salmon fillets with salt and freshly cracked black pepper.
  2. Heat 2 tablespoons of olive oil and 1 tablespoon of unsalted butter in a large nonstick skillet over medium heat. Sear the salmon fillets for about 3-4 minutes per side.
  3. Reduce the heat to low and add the chopped onion to the skillet. Sauté for about 2 minutes until translucent, then stir in the minced garlic and cook for another 30 seconds.
  4. Stir in one anchovy fillet and finely chopped fresh chili (or red chili flakes) along with remaining salt, black pepper, oregano, and sage. Add 2 tablespoons of tomato paste and cook for about 1 minute.
  5. Pour in 1 cup of chicken broth to deglaze, scraping browned bits. Increase heat to medium and simmer for around 2 minutes.
  6. Stir in 1 can (14 ounces) of crushed tomatoes and let it simmer for about 5 minutes. Add 2 cups of fresh spinach and cook until wilted, about 2 minutes.
  7. Sprinkle in grated Parmesan cheese, stirring gently. Return the salmon to the skillet and cook for an additional 3 minutes.

Nutrition

Serving: 1filletCalories: 450kcalCarbohydrates: 12gProtein: 35gFat: 28gSaturated Fat: 10gPolyunsaturated Fat: 6gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 4gVitamin A: 3000IUVitamin C: 15mgCalcium: 150mgIron: 3mg

Notes

Serve hot, garnished with chopped parsley. This dish is perfect for family dinners or casual get-togethers.

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