Description
Salmon all’Arrabbiata is a spicy Italian-inspired dish featuring pan-seared salmon fillets cooked in a vibrant, flavorful arrabbiata sauce made with tomato paste, crushed tomatoes, garlic, chili, and aromatic herbs. Finished with fresh spinach and Parmesan cheese, it’s a delicious and hearty main course perfect for a quick weeknight meal or special occasion.
Ingredients
Units
Scale
For the Salmon and Sauce
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 4 skinless salmon fillets
- 4 garlic cloves, minced
- 1 yellow onion, finely chopped
- 2 tsp salt, divided
- 2 tsp black pepper, divided
- 1 tsp dried oregano
- 1 tsp dried sage
- 1 tsp sweet paprika
- 1 tsp fresh chili, chopped, or red chili flakes, more to taste
- 1 anchovy fillet in oil
- 3 tbsp tomato paste
- 1/4 cup chicken broth
- 1 2/3 cup crushed tomatoes
For Garnish
- 3 1/2 oz spinach
- 1 1/2 oz grated Parmesan cheese
- 2 tbsp chopped parsley
Instructions
- Preparation: Finely chop the yellow onion and mince the garlic cloves. Pat dry the salmon fillets with paper towels, then season both sides evenly with 1 teaspoon of salt and black pepper.
- Sear the Salmon: Heat the olive oil and unsalted butter together in a large nonstick skillet over medium heat. Place the salmon fillets in the skillet and sear each side for about 3 to 4 minutes until golden brown and cooked through. Remove salmon from skillet and set aside on a plate.
- Cook Aromatics: Reduce the heat to low. Add the finely chopped onion and minced garlic to the skillet and cook for about 2 minutes until softened and fragrant. Stir frequently to avoid burning.
- Add Spices and Tomato Paste: Stir in the anchovy fillet, chopped fresh chili or red chili flakes, remaining salt and black pepper, dried oregano, dried sage, and sweet paprika. Add tomato paste and stir constantly for about 1 minute to let the flavors meld and the paste to slightly caramelize.
- Deglaze and Simmer Sauce: Pour in the chicken broth to deglaze the skillet, scraping the bottom with a wooden spoon to lift up any browned bits. Let it simmer gently for about 2 minutes.
- Add Tomatoes and Simmer: Add the crushed tomatoes to the skillet, stirring well. Allow the sauce to simmer for 5 minutes to thicken and deepen in flavor.
- Finish with Spinach and Cheese: Stir in the fresh spinach leaves, letting them wilt in the sauce. Then sprinkle in the grated Parmesan cheese and chopped parsley, stirring to combine everything evenly.
- Combine Salmon and Sauce: Return the seared salmon fillets to the skillet, nestling them gently into the saucy mixture. Spoon sauce and spinach over the fillets and allow to warm through for 1-2 minutes over low heat.
- Serve: Plate the salmon fillets topped with the spicy arrabbiata sauce, garnished with extra parsley and Parmesan if desired. Serve immediately for a vibrant and flavorful meal.
Notes
- Adjust the chili quantity according to your preferred spice level.
- Anchovy fillet adds umami depth but can be omitted for a milder sauce.
- Use fresh herbs if available for more vibrant flavor.
- Instead of chicken broth, vegetable broth can be used for a slightly different taste.
- Serve with crusty bread or over pasta for a complete Italian-inspired meal.
Nutrition
- Serving Size: 1 salmon fillet with sauce (about 200g)
- Calories: 380 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 85 mg
