Hands On:

15 minutes

Total Time:

30 minutes

Serves:

Ingredients

1 tbsp Hy-Vee salted butter
1 medium shallot, chopped
2 clove(s) garlic, minced and divided
2 tbsp fresh Italian parsley, chopped and divided; plus additional for garnish
2 tbsp fresh basil, chopped and divided; plus additional for garnish
1 (1-to-1-1/4-lbs.) Fish Market fresh Alaska Coho salmon fillet, skin removed
1 tbsp Gustare Vita extra virgin olive oil
½ cup Hy-Vee Greek Kalamata olives, drained and halved
2 tbsp Gustare Vita capers, drained
2 flat anchovy fillets packed in olive oil, chopped
1 tsp Hy-Vee crushed red pepper
1 cup cherry tomatoes, halved
1 (28-oz.) can Gustare Vita whole peeled San Marzano tomatoes, undrained
½ (16-oz.) pkg. Colavita angel hair pasta

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Preparation

Melt butter in a large cast iron skillet over medium heat. Add shallot, 1 clove minced garlic, 1 tablespoon parsley, and 1 tablespoon basil. Cook over medium heat 2 to 3 minutes or until shallot is softened, stirring frequently.

Pat salmon dry with paper towels; cut into 4 portions. Add salmon to skillet. Cook over medium-high heat 4 to 7 minutes or until salmon flakes easily with a fork (145°), turning halfway through. Remove salmon from skillet; cover to keep warm.

Stir cherry tomatoes and canned tomatoes into olive mixture. Simmer, uncovered, over medium-low heat 10 minutes, occasionally stirring to break up canned tomatoes. Meanwhile, cook pasta according to package directions. Drain; reserve ½ cup pasta water.

Stir reserved pasta water into tomato mixture. Stir in pasta. Divide pasta mixture among 4 serving dishes. Place salmon on top. Garnish with additional parsley and basil, if desired.

Nutrition Facts

Serves: 4

Amount Per Serving
Calories:		830
% Daily Value*
Total Fat: 29g		37%
	Saturated Fat: 6g
	Trans Fat: 0g
Cholesterol: 80mg		27%
Sodium: 630mg		27%
Total Carbohydrate: 99g		36%
	Dietary Fiber: 8g	29%
	Sugars: 14g	28%
Protein: 43g		86%