Salmon Pasta Puttanesca

I'm starting a new segment within our blog featuring Weight Watchers friendly recipes! When you are on a diet, you have to be adventurous and an innovator to sneak tons of veggis in everything you make. I had a groupon to Whole Foods this week so when I saw the fresh broccoli rabe, I knew I wanted to add it to this recipe. At only 4 points per serving, this is a healthy and filling dinner! 

Salmon Pasta Puttanesca

Serving Size- 5

WW Points Plus- 4 points per serving

10 oz wild Atlantic salmon fillets

2 cup(s) canned diced tomatoes 

1 cup(s) uncooked zucchini, chopped 

1 large onion, finely chopped

1 Tbsp olive oil 

2 cloves garlic, finely chopped

1 package House Foods Tofu shirataki angel hair shaped noodle substitute    

5 Tbsp capers   

1/2 pounds cooked broccoli rabe, washed

salt

freshly ground pepper

cumin

oregano 

cayenne pepper

1. Place salmon in baking dish . Season with freshly ground black pepper and salt and cover. Place in oven set to 400 degrees until cooked (about 25 minutes.)

2. In the meantime, wash and chop broccoli rabe, taking off about an 1-inch from the stem.

3. Par-boil in a pot of salted water and drain after about 3-5 minutes. Place immediately in bowl of cold water to stop the cooking process. 

4. In a large, deep skillet or pot, heat 1 Tbsp olive oil and saute garlic and onions until lightly brown.

5. Reduce heat to medium and add zuchinni, cooking for about 8-10 until softened.

6. Add broccoli rabe and canned tomatoes to pot and bring to a boil.

7. Season with salt, pepper, cumin,cayenne pepper, and oregano.

8. Add capers and cook until mixture is thick.

9. Take shirataki noodles out of bag and prepare as per the package instructions.

10. Remove salmon from oven and cool until can be handled.

11. De-skin the salmon and flake.

12. Serve putanesca sauce and salmon ontop of bed of “pasta.”