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.
Prep Time
Cook Time
Total Time
Cooking Level
Serving size:
Serves 4
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.
Article by Giada De Laurentiis
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