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Salmon all’Arrabbiata

Savory Salmon all’Arrabbiata: A Quick Spicy Delight

A quick and delicious one-skillet meal featuring salmon in a spicy arrabbiata sauce with spinach.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Sauce
  • 2 tablespoons Olive Oil Substitute with avocado oil for a neutral flavor.
  • 1 tablespoon Unsalted Butter Can be replaced with additional olive oil for a lactose-free option.
  • 3 cloves Garlic Cloves Use garlic powder if fresh is not available.
  • 1 large Yellow Onion Substitute with shallots or leeks for a different flavor.
  • 1 teaspoon Dried Oregano Use three times the amount if fresh oregano is used.
  • 1 teaspoon Dried Sage Thyme can be used in its place.
  • 1 teaspoon Sweet Paprika Smoky paprika is an excellent alternative.
  • 1 to taste Fresh Chili (or Red Chili Flakes) Adjust quantity based on spice tolerance.
  • 1 fillet Anchovy Fillet Omit for a vegetarian variation or use miso paste.
  • 2 tablespoons Tomato Paste Can be substituted with extra crushed tomatoes.
  • 1 cup Chicken Broth Vegetable broth works for a vegetarian option.
  • 1 can Crushed Tomatoes Use fresh tomatoes if preferred.
For the Salmon
  • 4 fillets Salmon Fillets Skin-on fillets can be used if desired.
  • to taste Salt Adjust based on dietary needs or preferences.
  • to taste Black Pepper Freshly ground is recommended for the best flavor.
For the Finishing Touch
  • 3 cups Spinach Kale or Swiss chard can substitute; adjust cooking time.
  • 1/4 cup Grated Parmesan Nutritional yeast can be used for a dairy-free option.
  • 2 tablespoons Chopped Parsley Basil or cilantro can be used as alternatives.

Equipment

  • Skillet

Method
 

Step-by-Step Instructions for Salmon all’Arrabbiata
  1. Begin by finely chopping the yellow onion and mincing the garlic cloves. Pat the salmon fillets dry with paper towels and season both sides generously with salt and black pepper.
  2. In a large skillet, heat the olive oil and unsalted butter over medium heat. Once sizzling, add the salmon fillets. Sear for about 3-4 minutes on each side until golden brown. Remove and set aside.
  3. Lower the heat and add chopped onion to the skillet. Sauté for about 2 minutes until translucent. Then add garlic, anchovy fillet, and fresh chili, cooking for 1 minute. Mix in tomato paste.
  4. Pour in the chicken broth and scrape up any brown bits. Allow to simmer for about 2 minutes, then stir in the crushed tomatoes and simmer for 5 minutes until slightly thickened.
  5. Stir in the fresh spinach until wilted for about 2 minutes. Make sure it's well incorporated into the sauce.
  6. Gently place the seared salmon back into the skillet, spooning sauce over the top. Add grated Parmesan and cook for 3 minutes until the salmon is cooked through and cheese is melted.
  7. Remove from heat and garnish with red pepper flakes, freshly ground black pepper, and chopped parsley. Serve warm.

Notes

Avoid overcrowding the skillet when searing the salmon for the best results.