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Salmon all’Arrabbiata

Spicy Salmon all'Arrabbiata: A 30-Minute Flavor Explosion

Savor the heat with this Spicy Salmon all’Arrabbiata, a quick and delicious weeknight dinner perfect for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 fillets
Course: Dinner
Cuisine: Italian
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 2 tablespoons Olive Oil Avocado oil can be a great alternative.
  • 1 tablespoon Unsalted Butter Substitute with olive oil for a dairy-free version.
  • 4 cloves Garlic Always opt for fresh garlic for best flavor.
  • 1 medium Yellow Onion Shallots work well if you prefer a milder flavor.
  • 1 teaspoon Dried Oregano Italian seasoning can be swapped in for convenience.
  • 1 teaspoon Sweet Paprika Smoked paprika elevates the flavor profile further.
  • 1 pinch Red Chili Flakes Adjust to your spice preference.
  • 1 fillet Anchovy Omit for a vegetarian option.
  • 2 tablespoons Tomato Paste
  • 1 cup Chicken Broth Vegetable broth is a suitable alternative.
  • 14 ounces Crushed Tomatoes Canned or freshly crushed both work well.
For the Dish
  • 2 fillets Skinless Salmon Wild-caught salmon is preferred.
  • 2 cups Fresh Spinach Kale can serve as a substitute.
  • 1/4 cup Grated Parmesan Omit for a dairy-free option.
  • 2 tablespoons Chopped Parsley Basil makes an excellent alternative.

Equipment

  • nonstick skillet

Method
 

Preparation
  1. Finely chop the yellow onion and mince the garlic. Pat the salmon fillets dry and season with salt and black pepper.
Cooking
  1. Heat the olive oil and unsalted butter in a skillet over medium heat. Sear the salmon for 3-4 minutes on each side until golden crusted.
  2. Add the chopped onion and minced garlic to the skillet, sauté for about 2 minutes until the onion becomes translucent.
  3. Stir in the anchovy fillet, oregano, paprika, and red chili flakes. Add tomato paste and mix well for 1 minute.
  4. Deglaze with the chicken broth, scraping up browned bits. Simmer for 2 minutes.
  5. Add crushed tomatoes to the skillet, stirring to combine. Simmer for about 5 minutes.
  6. Fold in the spinach until wilted, then stir in Parmesan until melted. Return the salmon and cook for an additional 3 minutes.
  7. Plate the salmon and top with red pepper flakes, fresh black pepper, and parsley. Serve with crusty bread or over pasta.

Nutrition

Serving: 1filletCalories: 600kcalCarbohydrates: 10gProtein: 45gFat: 42gSaturated Fat: 10gPolyunsaturated Fat: 9gMonounsaturated Fat: 20gCholesterol: 100mgSodium: 700mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 3500IUVitamin C: 30mgCalcium: 150mgIron: 2mg

Notes

Ensure the salmon isn’t crowded in the skillet for crispy skin. Adjust red chili flakes according to spice tolerance.

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