Salmon and Fennel PastaSalmon and Fennel Pasta
Salmon and Fennel Pasta
Salmon and Fennel Pasta
Now that it's officially summer, we're sure you're going to want to spend all your free time enjoying it. With Chef Antonio's salmon and fennel pasta, you won't have to worry about spending your evening in the kitchen. Better yet, this quick to make dish is an excellent source of Omega-3 fatty acids. Enjoy
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Recipe - Choices Market South Surrey
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Salmon and Fennel Pasta
Prep Time10 Minutes
Servings4
Cook Time10 Minutes
Ingredients
Salmon
Fennel
Sundried Tomatoes
Lemon
Fettuccine egg noodles
Olive Oil
Whipping Cream
Saffron
Directions

Heat olive oil in a large non-stick skillet over medium-high heat. Brown fennel and reduce heat to medium. Add salmon and sundried tomatoes and cook for 6–8 minutes. Mix in lemon juice and cook until it is absorbed and evaporated. Stir in whipping cream and gently simmer.

 

In a large pot, boil water and add salt. Cook the egg noodles for approximately 8 – 10 minutes. While noodles are cooking continue to simmer and stir the sauce. Add saffron and salt to taste. When pasta is tender, strain and toss together with sauce.

Serve immediately.

10 minutes
Prep Time
10 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
Salmon
Salmon - Steelhead Filet Fresh Value Pack
Salmon - Steelhead Filet Fresh Value Pack, 450 Gram
$24.30 avg/ea$5.40/100g
Fennel
Anise - Fennel Organic
Anise - Fennel Organic, 510 Gram
$5.60 avg/ea$1.10/100g
Sundried Tomatoes
Not Available
Lemon
Lemons - Organic
Lemons - Organic, 1 Each
$1.68
Fettuccine egg noodles
Bechtle - Broad Pasta Noodles
Bechtle - Broad Pasta Noodles, 500 Gram
Special
$5.99 was $6.99$1.20/100g
Olive Oil
Earths Choice - Extra Virgin Olive Oil
Earths Choice - Extra Virgin Olive Oil, 500 Millilitre
$20.99$4.20/100ml
Whipping Cream
Avalon - Organic Whipping Cream
Avalon - Organic Whipping Cream, 250 Millilitre
$4.29$1.72/100ml
Saffron
Nature's Choice - Bagged Spices Spanish Saffron
Nature's Choice - Bagged Spices Spanish Saffron, 1 Gram
$8.99$899.00/100g

Directions

Heat olive oil in a large non-stick skillet over medium-high heat. Brown fennel and reduce heat to medium. Add salmon and sundried tomatoes and cook for 6–8 minutes. Mix in lemon juice and cook until it is absorbed and evaporated. Stir in whipping cream and gently simmer.

 

In a large pot, boil water and add salt. Cook the egg noodles for approximately 8 – 10 minutes. While noodles are cooking continue to simmer and stir the sauce. Add saffron and salt to taste. When pasta is tender, strain and toss together with sauce.

Serve immediately.

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