Cavatappi with Salmon and Wilted Fennel

Cavatappi with Salmon and Wilted Fennel Recipe
Photo: Iain Bagwell; Styling: Paige Hicks
The fennel bulb and fronds are both used in this dish, but save the stalks, too--they'll add anise-like notes to vegetable stock.


Serves 4 (serving size: 2 cups)
Total time: 22 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 22 Minutes
Total: 22 Minutes

Nutritional Information

Calories 468
Fat 14.8 g
Satfat 2.5 g
Monofat 7.3 g
Polyfat 3.2 g
Protein 34 g
Carbohydrate 42 g
Fiber 4 g
Cholesterol 68 mg
Iron 2 mg
Sodium 573 mg
Calcium 66 mg


6 ounces uncooked cavatappi
3 (6-ounce) skinless wild sockeye salmon fillets (about 3/4 inch thick)
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 tablespoons extra-virgin olive oil, divided
2 cups sliced fennel bulb
1 cup vertically sliced onion
3 cups grape tomatoes, halved
1/2 cup dry white wine
Fennel fronds (optional)


1. Cook pasta according to package directions until al dente, omitting salt and fat. Drain pasta, reserving 1/2 cup cooking liquid.

2. While pasta cooks, heat a large nonstick skillet over medium-high heat. Sprinkle salmon with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add 1 tablespoon oil to pan; swirl to coat. Add salmon; cook 3 minutes on each side or until desired degree of doneness. Remove salmon; flake into large pieces.

3. Add remaining 1 tablespoon oil to pan; swirl to coat. Add fennel and onion; sauté 2 minutes. Reduce heat to medium; cook 10 minutes or until mixture begins to brown, stirring occasionally. Stir in tomatoes and wine; cook 2 minutes or until syrupy. Stir in pasta, reserved 1/2 cup cooking liquid, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper; cook 2 minutes or until slightly thickened. Gently stir in salmon. Top with fennel fronds, if desired.


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