Ingredients
Directions
1. Wash hands with soap and water.2. Rinse all fresh produce items under cold running water.
3. Cook pasta as label directs; reserve 1/2 cup cooking water. Drain pasta; return to saucepot and cover.
4. Sprinkle salmon with1/2 teaspoon salt and 1/4 teaspoon pepper. Wash hands with soap and water. In large nonstick skillet, heat 1 tablespoon oil over medium-high heat; Place salmon, skin side up, in skillet; wash hands with soap and water; cook 10 minutes or until internal temperature reaches 145 degrees Fahrenheit on food thermometer, turning once.
5. In separate large skillet, heat remaining 1 tablespoon oil over medium-high heat. Add onion; cook 5 minutes or until tender, stirring occasionally. Add garlic; cook 30 seconds or until fragrant, stirring frequently. Add tomatoes, artichokes and capers; cook 3 minutes or until tomatoes start to burst, stirring occasionally. Add arugula, pasta, reserved cooking water, and remaining 1/2 teaspoon each salt and pepper; cook 1 minute or until heated through and arugula wilts. Makes about 6 cups.
6. Serve pasta topped with salmon sprinkled with parsley.
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!
Nutrition Facts
Approximate nutritional values per serving (1¼cups): 582 Calories
20g Fat (3g Saturated)
107mg Cholesterol
849mg Sodium
53g Carbohydrates
4g Fiber
3g Sugars
48g Protein