Cavatappi with Salmon and Wilted Fennel

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.

Yield: Serves 4 (serving size: 2 cups)
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 22 Minutes
Total: 22 Minutes

Nutritional Information

Amount per serving
  • Calories: 468
  • Fat: 14.8g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 7.3g
  • Polyunsaturated fat: 3.2g
  • Protein: 34g
  • Carbohydrate: 42g
  • Fiber: 4g
  • Cholesterol: 68mg
  • Iron: 2mg
  • Sodium: 573mg
  • Calcium: 66mg


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