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Salmon all’Arrabbiata

Spicy Salmon all’Arrabbiata: One-Skillet Delight in 30 Minutes

Enjoy a quick and delicious Spicy Salmon all’Arrabbiata, a one-skillet recipe bursting with flavor and ready in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: DINNER
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 2 tablespoons Olive Oil Cooking fat essential for searing the salmon and starting the sauce.
  • 2 tablespoons Unsalted Butter Adds a rich, creamy flavor to the sauce.
  • 4 cloves Garlic Minced for a potent aromatic kick.
  • 1 medium Yellow Onion Finely chopped to create a flavorful base.
  • 1 teaspoon Salt Enhances the natural flavors.
  • 1 teaspoon Black Pepper Adds warmth and depth.
  • 1 teaspoon Dried Oregano Provides herbal notes.
  • 1 teaspoon Dried Sage Offers an earthy undertone.
  • 1 teaspoon Sweet Paprika Brings sweetness and a pop of color.
  • 1 teaspoon Fresh Chili/Red Chili Flakes Adjust to your spice preference.
  • 1 fillet Anchovy Adds umami; omit for vegetarian.
  • 2 tablespoons Tomato Paste Concentrated flavor booster.
  • 1 cup Chicken Broth Helps achieve the right consistency.
  • 1 can Crushed Tomatoes Main component of the sauce.
For the Main Dish
  • 4 fillets Salmon Fillets Skinless, tender salmon.
  • 4 cups Spinach Nutrient-rich greens.
  • 1/2 cup Grated Parmesan Adds a creamy finish.
  • 1/4 cup Chopped Parsley Fresh garnish.

Equipment

  • Large nonstick skillet

Method
 

Steps
  1. Finely chop the onion, mince the garlic, and pat the salmon fillets dry. Season with salt and pepper.
  2. Heat olive oil and butter in a skillet over medium heat. Sear salmon fillets for 3-4 minutes on each side until golden brown. Remove and set aside.
  3. Lower heat and sauté onion and garlic in the same skillet for 2 minutes until soft and translucent.
  4. Stir in anchovy, red chili flakes, salt, pepper, oregano, sage, and paprika. Add tomato paste and cook for 1 minute, then add chicken broth, scraping up any browned bits and simmer for 2 minutes.
  5. Add crushed tomatoes and let simmer for 5 minutes. Stir in spinach until wilted.
  6. Mix in grated Parmesan, return salmon to the skillet, and cook for an additional 3 minutes. Adjust sauce consistency as needed.
  7. Plate, garnishing with red pepper flakes, black pepper, and parsley. Serve with pasta, bread, or salad.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 16gProtein: 36gFat: 28gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 800mgPotassium: 950mgFiber: 4gSugar: 6gVitamin A: 5000IUVitamin C: 20mgCalcium: 150mgIron: 3mg

Notes

Pat salmon dry before seasoning for best results. Adjust spice level to your preference.

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