Lunch: Cavatappi with Salmon and Wilted Fennel Recipe | Myrecipes

Recipe by David Bonom 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.

This recipe includes superfoods such as:

Salmon

Health benefits of Cavatappi with Salmon and Wilted Fennel Recipe | Myrecipes

Salmon is an excellent source of omega-3 fatty acids, which are crucial for reducing inflammation and promoting cardiovascular health. It is also rich in vitamin D, which helps regulate insulin levels and improve mood, both of which are important for managing PCOS symptoms. Additionally, salmon provides a good amount of B vitamins, particularly B12, which supports energy production and helps maintain healthy nerve function. Including salmon in your diet can help balance hormones, reduce inflammation, and support overall well-being.

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)

Instructions

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.

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