Salmon Puttanesca

with Campanelle pasta

Prep & Cook Time: 60+ min.

Cook Within: 1 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Fish, Wheat, Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • ¼ oz. Parsley
  • 6 fl. oz. Marinara Sauce
  • Info
    1 French Roll
  • Info
    6 oz. Campanelle Pasta
  • 1 oz. Pitted Kalamata Olives
  • ¼ oz. Capers
  • 2 Garlic Cloves
  • Info
    12 oz. Salmon Fillets

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    842
  • Carbohydrates
    88g
  • Fat
    33g
  • Protein
    48g
  • Sodium
    1715mg

Recipe Steps

  • 1

    cook pasta

    med pot, boil salted water cook pasta, save ¼ cup water

  • 2

    prep

    mince parsley mince garlic coarse chop capers halve french roll, top with half of garlic and 1 tsp oil, cut in half at angle

  • 3

    toast garlic bread

    425 degree oven, prepped BS toast 5-7 minutes

  • 4

    cook salmon

    med NS pan, med-high heat, 2 tsp oil cook salmon, remove to plate

    same pan, add 1 tsp. oil, capers and garlic, cook 30 seconds, remove from heat, add olives and parsley

  • 5

    finish pasta

    same pot, med heat add marinara and pasta until hot, use pasta water as needed.

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