Cavatappi With Salmon And Wilted Fennel Recipe

Name: Cavatappi With Salmon And Wilted Fennel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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; saute 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.
4
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279

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Cavatappi With Salmon And Wilted Fennel falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cavatappi With Salmon And Wilted Fennel

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