Salmon alla puttanesca with sautéed chard
Gluten-Free, Dairy-Free, Soy-Free, Paleo, Lean & Clean
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
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.
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.
While the sauce simmers, prepare the fish.
Prep and cook the fish
- Pat the fish dry with a paper towel; season lightly 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 parsley and basil.
Finish the puttanesca sauce
- Strip the parsley and basil leaves from the stems; coarsely chop the leaves.
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).
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.