Salmon alla puttanesca with chard
Gluten-Free, Dairy-Free, Soy-Free, Paleo, Lean & Clean
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.
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.
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).
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.