September Recipes

Coho Salmon Puttanesca

30 Minutes Or Less Badge
Skillet of Coho Salmon Puttanesca
Hands On:
15 minutes
Total Time:
30 minutes


  • 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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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
% 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%

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