Roasted Salmon and Cherry Tomato Puttanesca
View original ↗
The Defined Dish · by Alex★ 5.0 (9)

Roasted Salmon and Cherry Tomato Puttanesca

NUTRITION · PER SERVING40M COOK
CAL 26%·PRO 56%
CARBS 39G30% OF CAL
5G FIBER28G OTHER6G TOTAL SUGAR
FAT 34G60% OF CAL
6G SAT28G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Roasted salmon with cherry tomatoes, olives, and capers in a briny, acidic puttanesca style. A light, Mediterranean main served with brown rice.

mainmediterraneanfishdairy freegluten free
View the full recipe on The Defined Dish →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 6
  • 1 ½ pounds cherry or grape tomatoes
  • ½ cup halved and thinly sliced shallot (or 1 large shallot)
  • 4 garlic cloves (thinly sliced)
  • 1 cup drained (pitted and torn kalamata olives)
  • 2 tablespoons drained capers
  • 1/3 cup extra virgin olive oil, (plus 2 tablespoons, divided)
  • ½ teaspoon crushed red pepper flakes (plus more for serving)
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons freshly squeezed lemon juice (or 1 lemon)
  • 1 tablespoon balsamic vinegar
  • ¼ cup chopped fresh flat-leaf parsley
  • ¼ cup finely sliced fresh basil (plus more for serving)
  • Four 6-ounce filets of salmon (pin-bones removed and skin off)
  • 8 ounces gluten-free brown rice linguine
PREP
—
SODIUM
971MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.