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Salmon all’Arrabbiata

Spicy Salmon all'Arrabbiata: A Quick, Flavor-Packed Delight

Experience a quick, bold, and flavor-packed Salmon all’Arrabbiata that combines spicy garlic, tomatoes, and omega-3 rich salmon.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Skillet
  • 2 tablespoons Olive Oil Substitute with avocado oil for a light flavor.
  • 1 tablespoon Unsalted Butter Can replace with extra olive oil for a dairy-free option.
  • 4 fillets Skinless Salmon Fillets Use skin-on for better flavor but adjust cooking time.
  • 3 cloves Garlic Freshly minced is best.
  • 1 medium Yellow Onion Shallots can be a milder substitute.
  • 1 teaspoon Salt Adjust to taste.
  • 1 teaspoon Black Pepper Freshly cracked is preferred.
  • 1 teaspoon Dried Oregano Can swap for dried thyme if unavailable.
  • 1 teaspoon Dried Sage Dried thyme is a suitable replacement.
  • 1 teaspoon Sweet Paprika Smoked paprika adds depth.
  • 1 teaspoon Fresh Chili or Red Chili Flakes Adjust for spice level preference.
  • 1 fillet Anchovy Can omit for vegetarian version or use capers.
  • 2 tablespoons Tomato Paste Use canned crushed tomatoes if preferred.
  • 1 cup Chicken Broth Vegetable broth can be used for a pescatarian option.
  • 1 can Crushed Tomatoes Ensure high-quality canned tomatoes.
  • 2 cups Spinach Substitute with kale or Swiss chard.
  • ¼ cup Grated Parmesan Nutritional yeast offers a dairy-free alternative.
  • 2 tablespoons Chopped Parsley Chives can be a substitute.

Equipment

  • Large nonstick skillet

Method
 

Step‑by‑Step Instructions
  1. Prepare the ingredients by mincing the garlic cloves and chopping the onion. Pat salmon fillets dry for a better sear.
  2. Heat olive oil and butter in a skillet over medium heat until melted and bubbling.
  3. Sear the salmon fillets skin-side down for 3-4 minutes. Flip and sear another 3 minutes, then remove from skillet.
  4. Sauté onion in the same skillet until soft. Add minced garlic, stirring until fragrant.
  5. Incorporate the anchovy (if using), chili flakes, salt, black pepper, oregano, sage, and paprika, cooking for 1 minute.
  6. Add tomato paste and chicken broth, deglazing the skillet and simmering mixture for about 2 minutes.
  7. Stir in crushed tomatoes and let simmer uncovered for 5 minutes before adding spinach to wilt.
  8. Finish by mixing in Parmesan cheese and returning the salmon to the skillet, cooking for an additional 3 minutes.
  9. Adjust sauce consistency with broth if needed and serve hot, garnished with parsley and additional spice.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 15gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 40IUVitamin C: 20mgCalcium: 15mgIron: 15mg

Notes

Store leftovers in airtight containers. Serve fresh and adjust spice levels to taste for optimal enjoyment.

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