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 fertility superfoods such as:

Salmon

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

Salmon is rich in omega-3 fatty acids and also one of the best sources of vitamin D. Keeping vitamin D levels up is important to women with PCOS.

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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