|2||teaspoons olive oil|
|1||medium red onion, chopped|
|3||garlic cloves minced|
|1/8||teaspoon crushed red pepper flakes|
|1||pint grape tomatoes, halved|
|8||pitted Kalamata olives, sliced crosswise|
|1||teaspoon drained capers|
|3/4||ounce lightly salted peanuts, chopped|
|2||tablespoons thinly sliced basil|
|1/2||teaspoon salt, divided|
|4||(4-ounce) skin on salmon fillets|
|1/8||teaspoon ground black pepper|
- Heat the oil in a large nonstick skillet over medium-high heat. Add the onion, garlic and red pepper flakes; cook, stirring occasionally, until starting to soften, 1-2 minutes. Stir in the tomatoes, olives and capers; cook until tomatoes start to wilt, 2-3 minutes. Transfer to a bowl and stir in the peanuts, basil and 1/4 teaspoon of the salt.
- Wipe out the skillet and return to the stove over medium-high heat. Season the salmon with the remaining 1/4 teaspoon salt and pepper. Add to the skillet, flesh side down, and cook until the fish flakes easily with a fork and the skin is crisp, 9-10 minutes, turning once. Serve with the puttenesca topping.
The robust puttenesca sauce is made from ingredients you are likely to have on hand—making it the perfect, healthy meal to throw together at a moment’s notice.
Nutrition per serving
Calories: 337, Protein: 28g, Carbohydrates: 8g, Fiber: 2g,
Fat: 21g, Saturated Fat: 4g, Cholesterol: 71mg, Sodium: 518mg