My Cart

Lemon Fennel Salmon Pasta


  • 1 ‏small bulb fennel, thinly sliced
  • 6oz ‏skinless salmon, cut into bite-size pieces
  • 1/2 ‏lemon
  • 1/4c ‏Kewpie Caesar Dressing
  • 1/3c ‏heavy cream
  • 2oz ‏short pasta, such as penne, prepared according to the package direction
  • 1 Tbsp ‏olive oil
  • ‏chopped fennel leaves or parsley for garnish as option


In a frying pan, heat olive oil and cook fennel. Once fennel is wilted, add salmon and cook about 2 minutes. Add dressing and cream and cook through. Add cooked pasta and toss. Sprinkle with grated lemon zest, juice, and fennel leaves or parsley as desired.

You May Also Like

Leave your comment

Comments have to be approved before showing up