Baked salmon with puttanesca salsa
Serves: 2
Prep time: 15 minsTotal time: 
Recipe photograph by Stuart West
Baked salmon with puttanesca salsa
Spaghetti alla puttanesca is a pasta dish from mid-20th-century Naples using a variety of storecupboard ingredients. We’ve taken all those flavours and created a fresh salsa to sit atop baked salmon and a puddle of polenta
Serves: 2
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
594Kcal
Fat
36gr
Saturates
6gr
Carbs
38gr
Sugars
10gr
Fibre
3gr
Protein
29gr
Salt
1.6gr
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
See more of Spencer Lengsfield’s recipes
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
See more of Spencer Lengsfield’s recipes
Ingredients
- 1 tbsp balsamic vinegar
- 1 tbsp olive oil
- ½ tbsp runny honey
- 1 x 220g pack of 2 salmon fillets
- 75g polenta
For the salsa
- 250g cherry tomatoes, quartered
- 1 tbsp capers, roughly chopped, plus 1 tbsp brine
- 50g pitted kalamata olives, halved
- 1 shallot, chopped
- 2 anchovy fillets, finely chopped
- 1 garlic clove, crushed
- ½ tsp chilli flakes
- 1 tbsp olive oil
Step by step
- Preheat the oven to 220°C, fan 200°C, gas 7 and line a baking tray with foil. For the salmon, whisk together the balsamic vinegar, olive oil, honey and some salt and black pepper. Coat the salmon fillets, then add to the prepared tray and roast for 12 minutes, or until opaque and cooked through.
- Meanwhile, combine all the ingredients for the salsa, adding a pinch of salt if needed. For the polenta, pour 375ml water into a large pan and bring to the boil. Sprinkle over the polenta, reduce the heat to medium-low and stir until thickened, around 5 minutes. Season to taste. Spoon the polenta onto plates, then top with the salmon and salsa.
