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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 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... giadzy.com

Slow-Roasted Salmon Puttanesca

  • 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
Serves 4

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.

Slow-Roasted Salmon Puttanesca

Photo of lizzynewm

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.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
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.

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.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Gluten Free

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