Salmon Puttanesca

Get your prep done before you start cooking. Pat the salmon fillets dry, season both sides with paprika, ½ teaspoon salt and ½ teaspoon pepper.
Mince the garlic, finely chop the shallot, chop the parsley and roughly chop the olives.
In a large nonstick skillet, heat oil and butter over medium high. Add salmon fillets and sear, about 3-4 minutes on each side. Remove from skillet and set aside.
To the same skillet, add garlic, shallot and capers. Cook for 2 minutes over medium. Deglaze with white wine, simmer for 2 minutes while stirring and scraping up the brown bits from the bottom of the skillet with a wooden spoon.
Add fish sauce, oregano and the remaining salt and pepper. Stir in tomato paste and add olives. Pour in crushed tomatoes and bring the sauce to a boil.
Return salmon fillets to the skillet and allow to simmer for 3 minutes or until the salmon is just cooked through.
Serve topped with red pepper flakes, freshly ground black pepper and chopped parsley. Enjoy!