Salmon Puttanesca with Mashed Sweet Potatoes
Tender salmon fillets gently simmered in a rich, briny tomato and olive sauce, served over creamy sweet mashed potatoes with bright green beans on the side. This Salmon Puttanesca is a healthy, flavour-packed dinner that comes together in just 30 minutes, making it perfect for busy weeknights.
Servings: 4 servings
Calories: 574kcal
Equipment
- Sharp knife
- Chopping Board
- Spatula
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 red onion peeled and cut into thin wedges
- 4 cloves garlic minced
- 700 grams passata
- 1 tablespoon white wine vinegar
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- ½ teaspoon sea salt flakes
- ½ cup pitted kalamata olives
- small bunch fresh oregano finely chopped
- 4 fillets salmon skin off
Mashed sweet potato
- 500 grams sweet potato
- 25 grams butter
- ½ cup milk
To serve
- 300 grams green beans
Instructions
- Add the peeled and cubed sweet potato to a large saucepan and top with water, place the lid on and turn to a high heat.
- While the water comes to a boil, bring a large shallow casserole pan to a medium heat. Add the olive oil and then red onion wedges and sauté until tender and translucent. Add the minced garlic and sauté until fragrant.
- To the pan add the crushed tomatoes, white wine vinegar, dried rosemary, dried thyme, salt, olives and finely chopped oregano and stir to combine. Simmer for 5 minutes and then reduce the temperature to low.
- Add the green beans to a steamer basket and place atop the saucepan of water. Place the lid on and steam until the beans are a vibrant green and just tender, remove the steamer basket from the saucepan and set aside with the lid off to prevent the beans from cooking any further. Continue to boil the sweet potatoes until tender enough to pierce with a fork.
- Add the salmon fillets to the tomato sauce and place the lid on. Cook on low for 8 minutes. Once the salmon is cooked through, while still being slightly pink in the centre, turn off the heat.
- Once the sweet potatoes are tender, turn off the heat and strain through a heat proof strainer. Return the sweet potato to the pan along with the butter and milk and mash until you reach your desired texture. Season with salt and pepper to taste.
- To serve, spoon the mashed sweet potato onto four plates, followed by salmon and then beans. Spoon the puttanesca sauce over the salmon and serve warm.
Notes
Salmon doneness: cooking time depends on the thickness of your fillets. Thinner fillets may only need 6 minutes, while thicker fillets may need 10. The salmon is ready when it flakes easily but is still slightly pink in the centre.
Salt: olives and capers are naturally salty, so taste the sauce before adding any extra salt.
Dairy free: use dairy free butter or olive oil and your favourite unsweetened plant milk in the mash.
Swaps: passata can be swapped for crushed tomatoes, and fresh oregano for 1 teaspoon dried oregano.
Storage: store leftovers in airtight containers in the fridge for up to 2 days. Reheat gently over a low heat.
Nutrition facts are an estimate only.
Nutrition
Serving: 1serving | Calories: 574kcal | Carbohydrates: 52g | Protein: 42g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 111mg | Sodium: 805mg | Potassium: 2290mg | Fiber: 10g | Sugar: 19g | Vitamin A: 19490IU | Vitamin C: 34mg | Calcium: 180mg | Iron: 6mg