Sauté: Heat olive oil in a dutch oven or large pot over medium heat. Add onions and garlic, sauté about 5 minutes or until onions are translucent.
Boil: Add stock and pasta, bring to a boil and stir occasionally to make sure pasta noodles are submerged. Cover and reduce heat to medium-low, cook for 7-10 minutes or until pasta is almost al dente. Add tomatoes artichokes, capers, salmon and season with salt and pepper to taste.
Finishing up: Remove from heat, garnish with watercress and parsley, sprinkle with lemon juice and top with feta cheese. Enjoy!
PREP AHEAD: This is a great meal prep recipe that can easily be doubled for lunch the next day or throughout the week. LEFTOVERS/STORAGE: Store in a glass container in the fridge. Reheat in the microwave or on the stove.MAKE VEGAN: Omit salmon and feta, add nutritional yeast or vegan cheese if desired. MAKE GLUTEN-FREE: Use gluten-free pasta.NUTRITION NOTES: This Mediterranean-style dish boasts many nutrients including lycopene (found in tomatoes) and salmon which provides healthy Omega-3 fatty acids. Overall, this dish is an excellent source of fiber and plenty of other nutrients.