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Salmon all’Arrabbiata

Savory Salmon all’Arrabbiata with Spinach in 25 Minutes

This quick and delicious Salmon all’Arrabbiata features tender salmon in a spicy, aromatic sauce with spinach, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 fillets
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Zesty Sauce
  • 1 tbsp olive oil Can use vegetable oil as a substitute.
  • 1 tbsp unsalted butter Use more olive oil if dairy-free.
  • 4 garlic cloves, minced No substitutions needed.
  • 1 yellow onion, finely chopped Shallots or green onions are great substitutes.
  • 2 tsp salt Adjust to taste based on dietary needs.
  • 2 tsp black pepper Adjust to taste.
  • 1 tsp dried oregano Italian seasoning can be used as a substitute.
  • 1 tsp dried sage Thyme or rosemary could be used instead.
  • 1 tsp sweet paprika Smoked paprika offers even more depth.
  • 1 tsp fresh chili, chopped or red chili flakes Adjust according to your spice preference.
For the Main Dish
  • 4 skinless salmon fillets Substitute with chicken breasts or firm tofu if desired.
  • 1 anchovy fillet in oil Worcestershire sauce can be used or omit for vegetarian versions.
  • 3 tbsp tomato paste No substitutions necessary.
  • ¼ cup chicken broth Vegetable broth can be used for a vegetarian option.
  • 1 ⅔ cups crushed tomatoes Whole tomatoes are a suitable alternative.
For the Finishing Touch
  • 3.5 ounces spinach Kale or Swiss chard can be used if desired.
  • 1.5 ounces grated Parmesan Nutritional yeast is great for a dairy-free version.
  • 2 tbsp chopped parsley Cilantro or basil can be delightful alternatives.

Equipment

  • nonstick skillet

Method
 

Step‑by‑Step Instructions for Salmon all’Arrabbiata
  1. Begin by finely chopping the yellow onion and mincing the garlic cloves. Pat the salmon fillets dry and season with salt and black pepper.
  2. Heat a large nonstick skillet over medium heat; add olive oil and butter. Sear the salmon for 3-4 minutes per side until golden brown. Remove and set aside.
  3. Reduce the heat, add onion and garlic to the skillet. Sauté for about 2 minutes until soft and fragrant.
  4. Stir in anchovy, fresh chili, salt, black pepper, oregano, sage, and paprika. Cook for 1 minute.
  5. Add tomato paste, mix well, then pour in chicken broth, scraping the skillet's bottom. Simmer for 2 minutes.
  6. Introduce crushed tomatoes, let simmer for 5 minutes to deepen flavors.
  7. Add spinach and cook until wilted, about 2 minutes.
  8. Mix in Parmesan until melted, return salmon to skillet, cooking for 3 more minutes.
  9. Serve topped with red pepper flakes, black pepper, and chopped parsley.

Nutrition

Serving: 1filletCalories: 350kcalCarbohydrates: 12gProtein: 35gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 1200IUVitamin C: 15mgCalcium: 100mgIron: 2mg

Notes

Pat the salmon dry before cooking for a better sear. Adjust spices according to personal heat preference. Store leftovers properly for future meals.

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