In order to bring you the best organic produce, some ingredients may differ from those depicted.
Salmon alla puttanesca with chard
Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Diabetes-Friendly, Carb-Conscious, <600 Calories, Protein Plus
2 Servings, 490 Calories/Serving
Not just for pasta, the zippy Southern Italian puttanesca sauce makes a bold accompaniment to antioxidant-rich chard and wild salmon or snapper.
In your bag
- 1 organic red onion
- 1 or 2 cloves organic peeled fresh garlic
- 2 teaspoons capers
- 1 ounce pitted Kalamata olives
- 1 cup diced tomatoes
- 1 tablespoon tomato paste
- Fish options:
- 2 wild Alaskan skin-on salmon fillets (about 5 ounces each)
- 2 sustainably raised Faroe Islands skinless salmon fillets (about 5 ounces each)
- 2 wild skin-on snapper fillets (about 6 ounces each)
- 1 bunch organic Swiss or other chard (about ½ pound)
- 4 or 5 sprigs organic fresh Thai or Italian basil
Calories 490, Total Fat 25g (32% DV), Sat. Fat 3.5g (18% DV), Trans Fat 0g, Cholest. 135mg (45% DV), Sodium 580mg (25% DV), Total Carb. 24g (9% DV), Fiber 7g (25% DV), Total Sugars 9g (Incl. 0g Added Sugars, 0% DV), Protein 41g
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Wash produce before use
Start the puttanesca sauce
- Peel and thinly slice enough onion to measure 1 cup [2 cups].
- Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
- Rinse the capers, then coarsely chop them.
- Coarsely chop the olives, checking for any pits.
While the sauce simmers, prepare the fish.
Prep and cook the fish
- Pat the fish dry with a paper towel; season generously with salt and pepper.
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.
While the chard cooks, prepare the basil.
Prep the basil; finish the puttanesca sauce
- Strip the basil leaves from the stems; coarsely chop the leaves.
- Press the garlic (if you have a press).
- Measure the onion and garlic.
- Rinse the capers.
- Strip the chard leaves.
- Strip the basil leaves.