Slow-Roasted Salmon Puttanesca
Servings
4
Prep Time
10 minutes
Cook Time
30 minutes
Ingredients
- 2 medium fennel bulbs (thinly sliced)
- 1 pound Campari tomatoes (halved)
- ¼ cup Kalamata olives (pitted and halved)
- 3 sprigs oregano (plus 1 teaspoon freshly chopped)
- ½ teaspoon kosher salt (plus 1/4 teaspoon)
- 1 tablespoon extra-virgin olive oil (plus 1/2 teaspoon)
- 4 5- to 6-ounce skinless salmon fillets
- ¼ teaspoon freshly ground black pepper
Instructions
- Place an oven rack in the center of the oven and preheat the oven to 375°F.
- Toss the fennel, tomatoes, olives, oregano, 1/2 teaspoon salt, and 1 tablespoon olive oil together on a sheet tray. Place the salmon on top of the vegetables. Season the fillet with ¼ teaspoon salt and the pepper, and drizzle with 1/2 teaspoon olive oil.
- Roast until the vegetables are tender and the salmon flesh is opaque and just cooked through, about 30 minutes. Transfer the salmon to a platter, top with the vegetables, and sprinkle with chopped oregano.
2 comments
Is the temperature right in this recipe? 30 minutes at 375 degrees seems like way too long at too high of a temperature to cook salmon without completely drying it out. Was it maybe a typo and it’s supposed to be 275 degrees? Otherwise, looks delicious!! :)
Made it for dinner tonight! Super easy and quick to throw together. The veg and olive oil and juices from the salmon all meld together in a tasty sauce. I may or may not have drank the last dregs out of the pan before I cleaned up