One-Pot Wonders

Salmon all’Arrabbiata

January 19, 2022
4 Ratings
Photo by Anna Chwistek | Serving Dumplings
  • Prep time 5 minutes
  • Cook time 25 minutes
  • Serves 4
Author Notes

The recipe combines the beloved arrabbiata sauce with pan-seared salmon. This version has all of the traditional essentials as well as some additions, including wilted spinach for a feel-good hit of green. So delicious. Plus, it’s ready in about 30 minutes and all made in one skillet. Serve with pasta or some crusty bread and a big salad. —Anna Chwistek | Serving Dumplings

What You'll Need
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 4 salmon fillets, skin removed
  • 4 garlic cloves, minced
  • 1 small onion, finely chopped
  • 2 teaspoons each: salt, black pepper
  • 1 teaspoon each: dried oregano, dried sage, sweet paprika
  • 1 teaspoon chopped fresh chili, or red chili flakes, more to taste
  • 1 anchovy, in oil
  • 3 tablespoons double-concentrate tomato paste
  • 1/4 cup chicken broth
  • 1 2/3 cups crushed tomatoes
  • 3.5 ounces spinach
  • 1.5 ounces grated Parmesan
  • 2 tablespoons chopped parsley
  • crushed red pepper flakes, for serving
  1. Get all the prep done before you start cooking: finely chop the onion and mince the garlic. Pat the salmon fillets dry with a paper towel, season both sides with 1 tsp salt and black pepper.
  2. Heat oil and butter in a large nonstick skillet over medium heat. Add salmon and sear, about 3-4 minutes on each side. Remove from the skillet and set aside.
  3. Reduce heat to low. Add onion and garlic, cook for 2 minutes, or until soft and fragrant. Stir in anchovy, red chili, the remaining salt and pepper, oregano, sage and paprika. Add tomato paste, stir to incorporate, about 1 minute. Deglaze with chicken broth, simmer for 2 minutes, stirring with a wooden spoon while scraping up the brown bits on the bottom of the skillet. Pour in crushed tomatoes, simmer for 5 minutes.
  4. Add spinach and simmer until slightly wilted, about 2 minutes. Stir in grated Parmesan and transfer salmon back to the skillet. Allow to cook for 3 more minutes or until the salmon is just cooked through. If needed, thin with additional broth.
  5. Serve topped with red pepper flakes, freshly ground black pepper and chopped parsley. Enjoy!

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1 Review

Birgit-Munich January 27, 2022
Great recipe, easy for low carb diet and ready in 30 minutes! I used frozen tomatoes and frozen spinach - works well!