Description
A delicious and spicy salmon dish that is both easy to make and full of vibrant flavors.
Ingredients
Scale
- 2 tablespoons Olive Oil
- 1 tablespoon Unsalted Butter
- 4 fillets Skinless Salmon Fillets
- 2 cloves Garlic Cloves
- 1 medium Yellow Onion
- to taste Salt
- to taste Black Pepper
- 1 teaspoon Dried Oregano
- 1 teaspoon Dried Sage
- 1 teaspoon Sweet Paprika
- 1 to taste Fresh Chili or Red Chili Flakes
- 1 fillet Anchovy Fillet
- 2 tablespoons Tomato Paste
- 1 cup Chicken Broth
- 1 can Crushed Tomatoes
- 4 cups Spinach
- 1/2 cup Grated Parmesan
- 2 tablespoons Chopped Parsley
Instructions
- Begin by finely chopping the onion and mincing the garlic. Pat your skinless salmon fillets dry, then season them with a generous pinch of salt and black pepper.
- In a large nonstick skillet, heat olive oil and unsalted butter over medium heat. Carefully add the salmon fillets, searing them for 3-4 minutes per side until they achieve a beautiful golden brown crust. Once done, remove the fillets from the skillet and set aside.
- Lower the heat to medium and add the chopped onion and minced garlic to the skillet. Sauté for about 2 minutes until softened and fragrant.
- Stir in the anchovy fillet, fresh chili or red chili flakes, remaining salt and pepper, oregano, sage, and sweet paprika. Mix in the tomato paste and let it cook for 1 minute, then deglaze the skillet with chicken broth and let it simmer for about 2 minutes.
- Incorporate the crushed tomatoes into the skillet and let everything simmer together for 5 minutes to marry those flavors beautifully.
- Add your fresh spinach to the skillet, allowing it to wilt down, which should take around 2 minutes. The spinach will brighten up the dish!
- Stir in the grated Parmesan cheese and gently return the salmon to the skillet. Cook for an additional 3 minutes until the salmon is just cooked through and begins to flake. If your sauce is too thick, feel free to thin it out with additional chicken broth.
- Plate your dazzling Salmon all’Arrabbiata. For that extra touch, sprinkle with red pepper flakes, a fresh crack of black pepper, and a sprinkle of chopped parsley. Enjoy your dish!
Notes
- Can substitute olive oil with avocado oil for the recipe.
- Use more olive oil for a dairy-free option instead of butter.
- Anchovy fillet can be omitted for a vegetarian version.
- Vegetable broth can be used instead of chicken broth in vegetarian cooking.
- Kale or other greens can be used instead of spinach.
- Nutritional yeast serves as a dairy-free alternative to Parmesan.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 fillet
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg