Seared Salmon with Zucchini Puttanesca Sauce and Basil Butter Toast

This dish brings together perfectly seared salmon and a robust puttanesca sauce with a twist-tender zucchini and sweet onion simmered in a savory tomato base with briny green olives and Italian seasoning. The sauce is rich, tangy and packed with flavor, making it an ideal companion for the mild, flaky fish.

To round out the meal, a warm demi-baguette is toasted until golden and spread with a simple basil butter. The herbaceous butter melts into the bread, creating a delightful contrast to the bold puttanesca. This recipe is quick enough for a weeknight yet impressive enough for company.

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Ingredients

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit Crushed TomatoesView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit Miso Sauce ConcentrateView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

1 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

1 unit Green OlivesView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

1 ounce Basil PasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C) with a rack in the top position. Place 2 tablespoons butter in a small bowl and let it come to room temperature. Wash and dry all produce. Trim the zucchini, halve it lengthwise, then slice crosswise into ½-inch half-moons. Halve, peel and finely dice the onion. Peel and mince or grate the garlic. Roughly chop the olives and parsley.
2. Pat the salmon dry with paper towels. Rub all over with ½ tablespoon olive oil and season generously with salt and pepper. Transfer to a baking sheet. Roast on the top rack until the salmon is cooked through and flakes easily with a fork, about 10-12 minutes.
3. While the salmon roasts, heat ½ tablespoon olive oil in a large pan over medium-high heat. Add the zucchini and onion; cook, stirring occasionally, until softened and lightly browned, 5-7 minutes. If the pan seems dry, add a splash more oil. Add the garlic and a big pinch of salt; cook, stirring frequently, until fragrant, 1-2 minutes.
4. Stir in the olives, crushed tomatoes, miso sauce concentrate, half the parsley, half the basil paste, half the Italian seasoning, ¼ cup water and ½ teaspoon sugar. Bring to a simmer and cook, stirring occasionally, until the sauce thickens slightly, 4-5 minutes. Remove from heat and season with salt and pepper to taste.
5. While the sauce simmers, add the remaining parsley, remaining basil paste, a pinch of salt and pepper to the bowl of softened butter; stir to combine. Halve the baguette lengthwise and toast until golden brown. Spread the cut sides with the basil butter, then cut each half diagonally into pieces.
6. Divide the zucchini puttanesca among shallow bowls. Top with the roasted salmon. Serve with the basil butter toast on the side.

Recipe Tips

FAQ

Can I use another fish instead of salmon?

Yes, tilapia or any firm white fish works well. Adjust cooking time as needed.

What can I substitute for miso sauce concentrate?

You can use 1 tablespoon white miso paste mixed with 1 teaspoon soy sauce as a substitute.

Is this recipe gluten-free?

The sauce and fish are naturally gluten-free, but the baguette contains gluten. Use a gluten-free baguette if needed.