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Photo Credit: Elizabeth Newman

Slow-Roasted Salmon Puttanesca

Salty and sweet come together in this summery supper, which is easy enough for a weeknight dinner and impressive enough for weekend entertaining.
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Slow-Roasted Salmon Puttanesca

Servings

8

Prep Time

10 minutes

Cook Time

30 minutes

Calories

0

Author:

Giada De Laurentiis

Image of Slow-Roasted Salmon Puttanesca

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

  1. Place an oven rack in the center of the oven and preheat the oven to 375°F.
  2. 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.
  3. 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.

Nutrition

Nutrition

Nutrition Serving Size
8
per serving
Calories
0
Amount/Serving % Daily Value
Carbs
7 grams
Protein
17 grams
Fat
13 grams
Saturated Fat
3 grams
Cholestrol
43 milligrams
Sodium
228 milligrams
Fiber
3 grams
Sugar
4 grams
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dairy free
gluten free
nut free

1 comment

  • Author's avatar image
    Jeanine Burandt

    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

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