Description
Salmon all’Arrabbiata is a vibrant and flavorful one-skillet dish featuring pan-seared salmon fillets simmered in a spicy arrabbiata tomato sauce with wilted spinach. Infused with aromatic herbs, garlic, and a hint of chili, this recipe is perfect for a quick and satisfying meal served alongside pasta, crusty bread, or a fresh salad. Ready in about 25 minutes, it combines simplicity with bold Italian flavors.
Ingredients
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
- ¼ cup chicken broth
- 1 ⅔ cups crushed tomatoes
- 3.5 ounces spinach
- 1.5 ounces grated Parmesan cheese
- 2 tbsp chopped parsley
Instructions
- Prepare Ingredients: Finely chop the onion and mince the garlic. Pat the salmon fillets dry with a paper towel, then season both sides with 1 teaspoon of salt and 1 teaspoon of black pepper.
- Sear the Salmon: Heat olive oil and butter in a large nonstick skillet over medium heat. Place the salmon fillets in the skillet and cook for about 3-4 minutes on each side until golden and just cooked through. Remove the salmon from the skillet and set aside.
- Sauté Aromatics: Reduce the heat to low. Add the chopped onion and minced garlic to the skillet; cook for 2 minutes until soft and fragrant.
- Add Seasonings and Tomato Paste: Stir in the anchovy fillet, chopped fresh chili or red chili flakes, remaining salt and black pepper, dried oregano, sage, and sweet paprika. Add the tomato paste and stir constantly for about 1 minute to develop flavor.
- Deglaze and Simmer Sauce: Pour in the chicken broth to deglaze the pan, using a wooden spoon to scrape up any browned bits from the bottom. Let it simmer for 2 minutes, then add the crushed tomatoes and continue simmering for 5 minutes to thicken the sauce.
- Add Spinach and Cheese: Add the spinach to the sauce and cook until slightly wilted, about 2 minutes. Stir in the grated Parmesan cheese.
- Finish Cooking Salmon: Return the cooked salmon fillets to the skillet, nestling them into the sauce. Let them cook for an additional 3 minutes until heated through and salmon is just cooked. If the sauce is too thick, thin with more chicken broth as needed.
- Serve: Serve the salmon topped with extra red pepper flakes, freshly ground black pepper, and chopped parsley. Pair with your choice of pasta, crusty bread, or a big salad for a complete meal. Enjoy!
Notes
- Patting the salmon dry before seasoning helps achieve a nice crust when searing.
- Adjust the amount of chili flakes or fresh chili according to your spice preference.
- If you prefer, substitute chicken broth with vegetable broth for a pescatarian option.
- Use freshly grated Parmesan for the best flavor and melting quality.
- Serve immediately for best taste; leftovers can be refrigerated for up to 2 days.
- To make this dish gluten-free, ensure that the chicken broth and tomato paste used are certified gluten-free.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
