Cavatappi With Salmon And Wilted Fennel

• 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.
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cavatappi, wild sockeye salmon, kosher salt, freshly ground black pepper, extravirgin olive oil, fennel bulb, onion, grape tomatoes, white wine, fennel

Taken from www.myrecipes.com/recipe/cavatappi-salmon-wilted-fennel (may not work)