food. family. life.

roasted salmon & fennel maltagliati pasta

Summer is the season to enjoy lighter fare in the warm sultry evenings. My famiglia and I eat less pasta and more grilled meats, fish and vegetables as well as the abundance of fresh summer fruits available in this season.

cucinadimammina_roasted salmon & fennel summer pasta_01We love wild-caught salmon, it is a delicious and very healthy fish I include in dishes and meals as often as possible.

I wanted to create my own light summer pasta dish that my famiglia would enjoy in these warm weather months.

My first attempt gained such high marks of approval that I sincerely hope you and your famiglia try and enjoy this salmon pasta as much as we did.

I made a very thin, very light egg pasta for this dish called “maltagliati” which originates from the Emilia-Romagna region of Italy.

The name roughly means hand-cut irregular shapes that allow the flavors to blend with the pasta evenly and keeps the dish light and heavenly.cucinadimammina_roasted salmon & fennel summer pasta_02

I incorporated flavor ingredients that I feel compliment the salmon without overpowering it’s clean, fresh taste.

Do feel free to experiment, as always, by changing and adding alternate summer vegetables (like spinach, asparagus or sweet peas) or even a touch of heat with chili oil, chopped hot chili peppers or chili flake.

cucinadimammina_roasted salmon & fennel summer pasta_07

{roasted salmon & fennel maltagliati pasta}


1 large wild-caught salmon fillet, skin on

2 to 3 peeled and sliced garlic cloves

1-2 heads of fresh fennel (with fronds)

2 to 3 fresh leeks, cleaned and thinly sliced

2 to 3 shallots, cleaned and thinly sliced

glass of white wine

unsalted butter

1 container unsalted vegetable stock

saffron threads

sea salt and pepper to taste

1 large fresh lemon

large tub of plain greek yogurt

1 batch of homemade egg pasta, cut into maltagliati shapes (for this dish, I cooked about 1/2 to 2/3 of the finished pasta and I stored the rest in the freezer for later date.)

Make the pasta dough early in the day as noted in my recipe link above. Let the cut noodles air dry on a clean table cloth while you go ahead with the rest of the dish.

In a medium stock pot, add the vegetable stock, a few garlic slices and a good pinch of saffron threads and bring to slow boil. for about 15 minutes or so. Taste and adjust seasonings (add a bit of sea salt and pepper), remove from heat and set aside.

Take a large baking sheet place your salmon fillet, skin side down and add some of the sliced leeks, shallots and slices of garlic on top. Season with sea salt and pepper and garnish with 2 to 3 fresh lemon slices. Drizzle lightly with olive oil and place in a preheated 400 degree farenheit oven.

Roast for about 12-14 minutes depending on the thickness of your fillet (I always check the doneness at the 10 to 12 minute mark and remove or put it back into the oven if needed for a few more minutes.)cucinadimammina_roasted salmon & fennel summer pasta_12

Remove from oven and let rest, loosely covered in foil to keep warm (Note: you can quickly warm the salmon before serving if needed; be careful not to overcook at this point.)

Clean and trim the heads of fennel, remove the stalks and fronds from them and set aside for garnishing. Split one fennel in half and thinly slice about 1/2 to 3/4 of the fennel and place in a large bowl. In a large skillet, drizzle some olive oil and add a small pat of unsalted butter, allow to melt and add in chopped leeks, shallots and remaining sliced garlic and allow to sauté until fragrant.

Once the leeks and garlic have softened a bit, add in the fennel slices from one fennel (reserve the remaining fennel slices for topping the dish) and sauté a bit, season with some sea salt and pepper. Once this is softening add in the glass and wine and allow this to deglaze and cook down until most of the liquid has evaporated. Remove from heat and taste for seasonings; set aside.

Place a large deep stock pot to boil and add sea salt to the water. Once the water comes to a boil, add the fresh pasta noodles from earlier and cook quickly until tender and done (this takes just a few moments as fresh pasta cooks very fast.) Reserve some of the pasta cooking water in a bowl and once the pasta is cooked remove from heat and drain well.

Toss the cooked pasta into the skillet with the cooked leeks, shallots and fennel. Place on medium low heat and stir gently. Ladle in some of the seasoned vegetable stock until the pasta is lightly coated (you can also add some of the reserved cooking water to thicken the sauce a bit.)

Saute this gently until most of the stock is absorbed and remove from heat. At this point add in a large spoonful of the plain greek yogurt and mix gently into the cooked pasta (I kept mine pretty light, but you can add more yogurt (by the spoonful) here if you wish.)

Place some of the finished pasta in each plate; using a fork, flake off individual servings of the roasted salmon and place on top of the cooked pasta. Add some of the fresh sliced fennel to the side of the pasta and top with a healthy dollop of greek yogurt and a generous sprinkle of fennel fronds to taste.

Season with more sea salt and pepper if desired and serve immediately.

Note: I added more of the seasoned stock to my plate as I love a somewhat soupy feel at the bottom of the bowl, so I suggest placing the vegetable stock on the table along with the greek yogurt for you and your guests to customize your own plates before eating.cucinadimammina_roasted salmon & fennel summer pasta_18

Note: Photography by Annette Venditti

Buon Appetito!

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