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.

Recipe by Cooking Light June 2014


Credit: Iain Bagwell; Styling: Paige Hicks

Recipe Summary test

22 mins
22 mins
Serves 4 (serving size: 2 cups)


Ingredient Checklist


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

  • 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.

  • 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.

Chef's Notes

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Nutrition Facts

468 calories; fat 14.8g; saturated fat 2.5g; mono fat 7.3g; poly fat 3.2g; protein 34g; carbohydrates 42g; fiber 4g; cholesterol 68mg; iron 2mg; sodium 573mg; calcium 66mg.