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.