Salmon alla puttanesca with chard
Paleo, Gluten Free, Dairy-Free, Soy-Free
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
Cook the salmon
- Pat the salmon dry with a paper towel; season generously with salt and pepper.
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.
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