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Prep time
5 minutes
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Cook time
25 minutes
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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
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Ingredients
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1 tablespoon
olive oil
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1 tablespoon
unsalted butter
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4
salmon fillets, skin removed
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4
garlic cloves, minced
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1
small onion, finely chopped
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2 teaspoons
each: salt, black pepper
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1 teaspoon
each: dried oregano, dried sage, sweet paprika
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1 teaspoon
chopped fresh chili, or red chili flakes, more to taste
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1
anchovy, in oil
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3 tablespoons
double-concentrate tomato paste
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1/4 cup
chicken broth
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1 2/3 cups
crushed tomatoes
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3.5 ounces
spinach
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1.5 ounces
grated Parmesan
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2 tablespoons
chopped parsley
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crushed red pepper flakes, for serving
Directions
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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.
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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.
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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.
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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.
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Serve topped with red pepper flakes, freshly ground black pepper and chopped parsley. Enjoy!
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