Slow-Roasted Salmon Puttanesca
Recipe by Giada De Laurentiis
Salty and sweet come together in this summery supper, which is easy enough for a weeknight dinner and impressive enough for weekend entertaining.
Slow-Roasted Salmon Puttanesca
Serves:
4
Cooking Level:
Prep Time
10 minutes
Cook Time
30 minutes
Inactive Time
Total Time
40 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.
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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