Cavatappi with Salmon and Wilted Fennel
More From Cooking Light
Total: 22 Minutes
- 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. 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.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
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