Seafood Puttanesca

Gluten-Free, Dairy-Free, High-Protein, Anti-Inflammatory, Rich in Omega-3s, Mediterranean Diet-Inspired, Gut-Friendly, Low-Glycemic, Nutrient-Dense, Quick & Easy, Pescatarian

This Seafood Puttanesca is bold, briny, and full of flavour. It features wild-caught salmon and tiger prawns simmered in a to die for tomato sauce with extra virgin olive oil, anchovies, olives, and capers. A splash of balsamic vinegar adds just the right balance of richness, sweetness, and spice. Not only does this dish taste incredible, it’s also deeply nourishing. Wild-caught seafood provides high-quality protein and anti-inflammatory omega-3 fatty acids that support brain, heart, and hormone health. Tomatoes are rich in lycopene and vitamin C to fight oxidative stress, while olives and capers bring gut-friendly polyphenols and minerals. You can swap in your favourite seafood halibut, scallops, mussels, or a mix making this recipe as versatile as it is delicious.

Ingredients

Serves 4

For the Puttanesca Sauce

2 tbsp extra virgin olive oil

4 cloves garlic, sliced razor-thin

6 oil-packed anchovy fillets, chopped

1 tbsp crushed red pepper flakes (plus more to taste)

1 × 28 oz can organic crushed tomatoes or Rao’s marinara sauce

2 tbsp good-quality balsamic vinegar

½ cup olives, pitted and sliced lengthwise (Kalamata or Castelvetrano work beautifully)

2 tbsp capers, drained

1 tbsp dried oregano

¼ tsp sea salt (or to taste you may need less due to the briny ingredients)

For the Seafood

2 wild-caught salmon fillets (4–6 oz each), cut into 2–3 inch portions

12 large wild-caught tiger prawns, peeled and deveined

Chopped fresh basil and parsley, for garnish

Method

Heat olive oil in a large high-sided skillet over medium heat.

Add garlic and sauté for a few minutes until just fragrant. Stir in anchovies and red pepper flakes, smashing the anchovies into the oil with the back of a spoon.

Pour in crushed tomatoes and balsamic vinegar, stir to combine, and bring to a gentle boil. Reduce to a simmer and add olives, capers, oregano, and salt. Simmer for 5–7 minutes to allow flavours to meld.

Place the salmon pieces into the sauce, cover, and cook for 5 minutes. Add tiger prawns, cover again, and cook for another 5–7 minutes, or until the salmon flakes easily and the prawns are opaque and just cooked through.

Garnish with fresh basil and parsley. Serve hot over gluten-free pasta, zucchini noodles, or alongside roasted vegetables.

Serving Suggestions

Serve over spaghetti squash or zucchini noodles for a light, low-carb meal.

Add a side of garlicky sautéed greens.

Pair with crusty bread to soak up the sauce.

Recipe by Taylor Robinson – Holistic Health & Wellness Nurse | Nutrition Specialist