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1. Cook pasta according to package directions
until al dente, omitting salt and fat. Drain
pasta, reserving 1/2 cup cooking liquid.
2. 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.
3. 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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