Puttanesca Style Salmon Traybake with Tomato Anchovy Marinade and Herby Oil Dressing

Mon, 14 July 2025

Puttanesca Style Salmon Traybake with Tomato Anchovy Marinade and Herby Oil Dressing

Ingredients:

For the traybake:

• 200g mixed cherry tomatoes, halved
• 6 skin-on salmon fillets or a side of salmon
• Salt and black pepper
• 2 sliced lemons

For the tomato anchovy oil:

• 85ml olive oil
• 8 anchovies, finely chopped
• 2½ tbsp tomato paste
• 1 tsp chilli flakes
• 8 garlic cloves, very thinly sliced
• Zest of 2 lemons
• 2 tsp honey

For the salsa:

• 60g pitted olives, halved
• 60g capers, roughly chopped
• 10g basil leaves, roughly chopped
• 10g parsley leaves, roughly chopped
• 2 tbsp olive oil
• 2 tbsp lemon juice

Instructions:

1. To make the tomato anchovy oil, put the oil, anchovies and tomato paste into a small sauté pan and place on medium heat.

2. Once the mixture starts to simmer, cook for 5 minutes, stirring from time to time.

3. Remove from the heat and add the garlic, lemon zest and honey. Stir to combine, then set aside to cool.

4. Preheat the oven to 220°C fan.

5. Place the tomatoes & lemon on a large, parchment-lined baking tray.

6. Drizzle over some olive oil, along with salt and a good grind of pepper.

7. Add your salmon and baste with the anchovy oil. Toss to combine and place in the oven for 15-20 minutes.

8. While the salmon is baking, mix all the ingredients for the salsa in a small bowl and season with a good grind of pepper.

9. Spoon half the salsa over the salmon and serve the fish warm, with the rest of the salsa in a bowl on the side.