Entrée: Italy – Salmone alla Livornese (Salmon Livorno-style)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 10 min

Cook 12 min

Total 22 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 salmon steaks or thick fillets, about 1 lb total (454 g total)
1 can (14 oz (400 g)) peeled tomatoes or 1 1 / 2 cups (350 g) chopped fresh tomatoes
2 cloves garlic
2 tbsp (30 ml) olive oil
1 / 2 cup (75 g) black olives (Gaeta or Kalamata)
2 tbsp (30 g) capers, rinsed
1 / 2 cup (120 ml) dry white wine
1 / 4 cup (15 g) fresh parsley, chopped
1 / 4 tsp (1.25 ml) red pepper flakes (optional)
Salt and black pepper to taste
Lemon wedges for serving

Show original ingredient measurements

2 salmon steaks or thick fillets, about 1 lb total (454 g total)
1 can (14 oz / 400 g) peeled tomatoes or 1 1 / 2 cups (350 g) chopped fresh tomatoes
2 cloves garlic
2 tbsp (30 ml) olive oil
1 / 2 cup (75 g) black olives (Gaeta or Kalamata)
2 tbsp (30 g) capers, rinsed
1 / 2 cup (120 ml) dry white wine
1 / 4 cup (15 g) fresh parsley, chopped
1 / 4 tsp red pepper flakes (optional)
Salt and black pepper to taste
Lemon wedges for serving

Instructions

1. Season salmon with salt and lightly dust with flour (optional). Heat olive oil in a wide pan and sear salmon briefly on both sides to color; remove and set aside.
2. In the same pan, sauté sliced garlic until fragrant, add olives and capers, then pour in white wine and reduce slightly.
3. Add chopped tomatoes, a pinch of red pepper flakes, and simmer to a chunky sauce; season to taste.
4. Return salmon to the pan, spoon sauce over the fillets, cover and simmer gently until fish is cooked through (about 6–10 minutes depending on thickness).
5. Sprinkle with chopped parsley and serve immediately with lemon wedges and crusty bread.