Skillet Salmon over Arrabbiata Pasta
Prep: 10 minutes
Cook: 15 minutes • Serves: 4
1-1/2tablespoons olive oil
4 (5- to 6-ounce) skinless salmon fillets
1/4teaspoon fresh ground black pepper
1/3cup sliced kalamata olives
3 tablespoons drained capers
1 jar (25 ounces) arrabbiata pasta sauce
1 tablespoon chopped fresh basil leaves
2 tablespoons shredded Parmesan cheese
1.Heat large saucepot of salted water to boiling over high heat. Add pasta and cook as label directs; drain.
2.Meanwhile, in large skillet, heat 1 tablespoon oil over medium heat. Sprinkle salmon with salt and pepper; add to skillet and cook 5 minutes or until browned. Turn salmon, cover and cook 5 minutes longer or until internal temperature reaches 145°.
3.In separate large skillet, heat remaining 1/2 tablespoon oil over medium heat; add olives and capers and cook 3 minutes, stirring frequently. Reduce heat to medium-low; add pasta sauce, cover and cook 5 minutes or until heated through. Stir in basil.
4.Serve pasta topped with sauce and salmon fillets; sprinkle with cheese.
Approximate nutritional values per serving:
636 Calories, 27g Fat (7g Saturated), 72mg Cholesterol,
1388mg Sodium, 53g Carbohydrates, 4g Fiber, 36g Protein