Challenging Recipe
Prep Time
30 minutes
Cook Time
35 minutes

This recipe is best served in mid-summer when tomatoes are at their peak, but can also be made in the winter using either canned tomatoes or greenhouse grown. I use greenhouse grown because I just love the flavor and texture of this sauce when made with fresh tomatoes. I have found that wild king salmon works best for a recipe like this because of its thickness. Serve the sauce and salmon over gluten-free brown rice noodles, or, for a grain-free option, serve over cooked spaghetti squash. For a low-carb option, use zucchini noodles.

Read more about this recipe on the blog.

Salmon Puttanesca



3 tablespoons extra virgin olive oil
1 medium red onions chopped
5 cloves garlic crushed
½ cups dry red wine
5 cups diced tomatoes
2 teaspoons anchovy paste (optional)
2 tablespoons tomato paste
2 tablespoons capers
½ cups pitted kalamata olives
10 ounces artichoke hearts halved
1 pinches crushed red pepper flakes
sea salt
freshly ground black pepper


1½ pounds wild salmon fillets (use King salmon)
sea salt
freshly ground black pepper
2 tablespoons extra virgin olive oil


½ cups chopped parsley