Salmon alla puttanesca with chard

Paleo, Gluten Free, Dairy-Free, Soy-Free

2 Servings, 590 Calories/Serving

30 – 40 Minutes

Our nutritionist, Kaley Todd, goes wild for Chef Justine’s spin on traditional puttanesca sauce. The Mediterranean diet promotes health and longevity, so it’s no surprise that the Southern Italian sauce is so heart-healthy. Olive oil, tomatoes, capers, and olives are also loaded with antioxidants. Paired with omega-3-packed salmon, it all makes for a delicious meal that nourishes the whole body.


  • 1 to 2 shallots
  • Peeled fresh garlic
  • ¼ cup Kalamata olives
  • 1 tablespoon capers
  • Fresh flat-leaf parsley
  • Fresh basil
  • ½ teaspoon Aleppo chile flakes (optional)
  • 1 cup diced tomatoes
  • 1 tablespoon tomato paste
  • Two 6-ounce fillets wild Yukon River salmon
  • 1 bunch chard



Prep the puttanesca ingredients

  • Peel and thinly slice the shallot.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon.
  • Coarsely chop the olives and capers.
  • Strip the parsley and basil leaves from their stems; coarsely chop the leaves.


Make the puttanesca sauce

In a small pot over medium heat, warm 2 tablespoons oil until hot but not smoking. Add the shallot, garlic, and as much Aleppo chile as you like, and season with salt. Cook, stirring occasionally, until the shallot is tender and beginning to caramelize, 5 to 7 minutes. Add the tomatoes, tomato paste, olives, capers, and ¾ cup water. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until thickened, 10 to 12 minutes. Remove from the heat and stir in the chopped parsley and basil; season to taste with salt and pepper. While the sauce simmers, cook the salmon and the chard.


Cook the salmon

  • Pat the salmon dry with a paper towel; season generously with salt and pepper.
In a medium pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the salmon, skin side down, and cook, turning once, until the skin is browned and the flesh is opaque and flaky, 3 to 5 minutes per side, depending on thickness. Transfer to a plate and keep warm. Do not clean the pan.
While the salmon cooks, prepare the chard.


Prep and cook the chard

  • Wash the chard but don’t dry it. Strip the leaves from the stems. Coarsely chop the stems and leaves, keeping them separate.
In the same pan used to cook the salmon, warm 2 teaspoons oil over medium heat until hot but not smoking. Add the chard stems and cook, stirring occasionally, until tender, 3 to 4 minutes. Stir in the chard leaves and cook until wilted, 2 to 3 minutes. Season to taste with salt.



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

Nutrition per serving: Calories 590, Protein: 43 g, Total Fat: 39 g, Monounsaturated Fat: 26 g, Polyunsaturated Fat: 7 g, Saturated Fat: 6 g, Cholesterol: 100 mg, Carbohydrates: 18 g, Fiber: 3 g, Added Sugar: 0 g, Sodium: 910 mg

Contains: fish

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