Salmon alla puttanesca with sautéed chard
Great for Entertaining

Salmon alla puttanesca with sautéed chard

Gluten-Free, Dairy-Free, Soy-Free, Paleo, Lean & Clean

2 Servings, 520 Calories/Serving

30 – 40 Minutes

Not just for pasta, the zippy Southern-Italian puttanesca sauce makes a bold accompaniment to antioxidant-rich chard and wild salmon or halibut.

In your bag

  • 1 or 2 shallots
  • 1 or 2 cloves peeled fresh garlic
  • 2 teaspoons capers
  • 1 ounce pitted Kalamata olives
  • ½ teaspoon Aleppo chile flakes (optional)
  • 1 cup diced tomatoes
  • 1 tablespoon tomato paste
  • Fish options:
  • 2 wild Alaskan skin-on salmon fillets (about 5 ounces each)
  • 2 wild Alaskan skinless halibut fillets (about 5 ounces each)
  • 1 bunch chard (about ½ pound)
  • 3 or 4 sprigs fresh flat-leaf parsley
  • 2 or 3 sprigs fresh basil

Chef's Tip

Rinsing the capers helps reduce the sodium in this dish without sacrificing flavor. Seasoning lightly as you cook brings out the rich flavors of the salmon and puttanesca sauce while keeping salt levels in check.

Make It Leaner

In Step 2, cook the fish in a nonstick skillet and skip the oil and you’ll shave 60 calories and 7 grams of fat from each serving. Shave off another 40 calories and 4.5 grams of fat per serving by cooking the chard in 1 to 2 tablespoons of water in place of oil in Step 3.

Nutrition per serving



Start the puttanesca sauce

  • Peel and thinly slice the shallots.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon.
  • Rinse the capers and coarsely chop.
  • Coarsely chop the olives.
In a small sauce pot over medium heat, warm 2 tablespoons oil until hot but not smoking. Add the shallots, garlic, and as much Aleppo chile as you like and season lightly with salt. Cook, stirring occasionally, until the shallots are tender and beginning to caramelize, 5 to 7 minutes. Add the capers, olives, tomatoes, tomato paste, and ¾ cup water. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until thickened, 10 to 12 minutes.
While the sauce simmers, prepare the fish.


Prep and cook the fish

Prep and cook instructions are almost identical for both fish options.
  • Pat the fish dry with a paper towel; season lightly with salt and pepper.
In a medium frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the fish (skin side down for the salmon) and cook until lightly browned (and the salmon skin is crisp), 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes. Transfer to a plate. Wipe out the pan.
While the fish cooks, prepare the chard.


Prep and cook the chard

  • Strip the chard leaves from the stems; coarsely chop the leaves and stems, keeping them separate.
In the same pan used for the fish, warm 2 teaspoons oil over medium-high heat until hot but not smoking. Add the chard stems and cook, stirring occasionally, until they begin to soften and brown, 2 to 4 minutes. Add the chard leaves and cook until just wilted, 1 to 2 minutes. Season to taste with salt.
While the chard cooks, prepare the parsley and basil.


Finish the puttanesca sauce

  • Strip the parsley and basil leaves from the stems; coarsely chop the leaves.
When the puttanesca sauce has thickened, remove from the heat and stir in the parsley and basil; season to taste with salt and pepper.



Spoon the puttanesca sauce onto individual plates. Top with the chard, then the fish, and serve.

Calories: 520, Protein: 37g (74% DV), Fiber: 4g (16% DV), Total Fat: 35g (54% DV), Monounsaturated Fat: 41g, Polyunsaturated Fat: 7g, Saturated Fat: 4.5g (23% DV), Cholesterol: 55mg (18% DV), Sodium: 690mg (29% DV), Carbohydrates: 14g (5% DV), Total Sugars: 7g, Added Sugars: 0g (0% DV).
Contains: Fish

Sodium does not include pantry salt; for reference, ¼ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV). Not a significant source of trans fat.