King Salmon with Tomato & Olive Puttanesca Sauce, and Orzo Salad

Puttanesca Sauce

1. In a large non-stick skillet pan heat 2 Tbsp of olive oil. Fry off onion & garlic until softened and browned.

2. Add in capers, anchovies & chilli and fry off for an additional 2 minutes.

3. Deglaze pan with ½ cup white wine then add chopped parsley & olives and stir to combine. Simmer until liquid has reduced.

4. Reduce the heat to low and stir through the tin of cherry tomatoes - press down on the tomatoes using a wooden spoon to lightly crush them to release seeds & juice. Leave on a medium heat for sauce to reduce whilst you prepare salmon.

Salmon

1. Prep salmon fillets by patting dry. Oil both sides and sprinkle top side with paprika.

2. In a large non stick pan heat 1 Tbsp olive oil & butter over a medium high heat. Add salmon to pan and sear for approx. 3-4 mins on each side.

3. Once tomato sauce has reduced and sauce has thickened create two indents and add salmon fillets to the skillet.

4. Add the remainder ¼ cup of wine and simmer salmon in the sauce for 3-5 mins until cooked through.

5. Top with fresh parsley and season with salt & cracked pepper.

Orzo Salad

1. Cook orzo as per packet instructions. Once orzo is cooked through, drain and set aside. 

2. Chop parsley leaves and crumble feta. 

3. Stir feta, parsley & olive oil through orzo.

4. Serve alongside Salmon Puttanesca with a wedge of fresh lemon.