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Salmon alla puttanesca with chard

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Our Dietitian's Favorite

Salmon alla puttanesca with chard

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

2 Servings, 480 Calories/Serving

30 – 45 Minutes

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

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 red onion
  • 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
  • Seafood options:
  • 2 wild Alaskan skin-on salmon fillets (about 5 ounces each)
  • 2 wild Alaskan skinless halibut fillets (about 5 ounces each)
  • 10 ounces wild sea scallops
  • ½ pound chard
  • 3 or 4 sprigs fresh flat-leaf parsley
  • 2 or 3 sprigs fresh basil

Make It Leaner

In Step 2, cook the fish or scallops in a nonstick frying pan without any oil and you’ll shave 60 calories and 7 grams of fat from each serving of fish or 40 calories and 4 grams of fat from each serving of scallops.

Make It Ahead
The puttanesca sauce (Step 1) can be made up to 1 day ahead. Let cool, then cover and refrigerate overnight. When ready to use, gently rewarm the sauce, adding more water as necessary, as you proceed with Steps 2 through 5.

Nutrition per serving

Calories: 480, Protein: 37g (74% DV), Fiber: 5g (20% DV), Total Fat: 28g (43% DV), Monounsaturated Fat: 36g, Polyunsaturated Fat: 6g, Saturated Fat: 3.5g (18% DV), Cholesterol: 55mg (18% DV), Sodium: 700mg (29% DV), Carbohydrates: 22g (7% DV), Total Sugars: 10g, Added Sugars: 0g (0% DV).
Contains: Fish

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.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

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.
In a medium sauce pot over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the onion, garlic, and as much Aleppo chile as you like and cook, stirring occasionally, until the onion is tender and beginning to caramelize, 5 to 7 minutes.
Add the capers, olives, tomatoes, tomato paste, and ¾ cup [1½ cups] water. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the sauce is thickened, 10 to 12 minutes.
While the sauce simmers, prepare the seafood.

2

Prep and cook the seafood

For the fish (salmon or halibut):
  • Pat the salmon or halibut dry with a paper towel; season generously with salt and pepper.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Working in batches if needed, 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. Add more oil between batches if needed. Transfer to a plate. Wipe out the pan.
For the scallops:
  • Pat the scallops dry with a paper towel; season lightly with salt.
In a large frying pan over high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Working in batches if needed, add the scallops and cook without turning until golden brown on one side and starting to turn opaque, 2 to 4 minutes. Turn and continue cooking for about 30 seconds for translucent or 1 to 2 minutes for opaque. Add more oil between batches if needed. Transfer to a plate. Wipe out the pan.
While the seafood cooks, prepare the chard.

3

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 seafood, add 1 to 2 teaspoons oil. Warm over medium-high heat until hot but not smoking. Add the chard stems, season with salt and pepper, and cook, stirring occasionally, until they begin to soften and brown, 2 to 4 minutes. Working in batches if needed, stir in the chard leaves and cook until just wilted, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper.
While the chard cooks, prepare the parsley and basil.

4

Prep the herbs; 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. Stir in the parsley and basil; season to taste with salt and pepper.

5

Serve

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

Kids Can!

  • Press the garlic (if you have a press).
  • Measure the onion and garlic.
  • Rinse the capers.
  • Strip the chard leaves.
  • Strip the parsley and basil leaves.

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