Spaghetti with Salmon, Tarragon and Orange

This guiltless pasta makes a light and healthy entertaining dinner, so you can save a little room for dessert, too.

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Prep Time: 15 mins
Cook Time: 25 mins
Serves: 6


  • 1 pkg Italpasta Total Spaghetti
  • 2 tbsp extra virgin olive oil
  • 1 lb skinless salmon filllets
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 onion, finely chopped
  • 1/3 cup fennel, finely chopped
  • 1/2 cup white wine
  • 1/2 cup chicken broth (low sodium)
  • 1/3 cup orange juice, freshly squeezed
  • 1/2 cup green and/or black olives, chopped
  • 2 tbsp butter
  • 2 tsp orange zest
  • 1 tbsp fresh tarragon, finely chopped
  • 1 tbsp fresh parsley, finely chopped


  • Preheat oven to 400°F (200°C).
  • Cook pasta according to package directions; drain.
  • Brush salmon with 1/2 of the olive oil and season with half each of the salt and pepper. Bake for 13 to 15 minutes or until fish flakes easily. Flake into large chunks.
  • Meanwhile, heat remaining oil in large skillet set over medium heat; cook onion, fennel, and remaining salt and pepper for about 5 minutes or until onion and fennel are softened and tender. Stir in wine, broth and orange juice; cook for 2 minutes.
  • Toss together fennel mixture, pasta, olives, butter and orange zest; stir in flaked salmon, tarragon and parsley.


Substitute Arctic char or rainbow trout for salmon if desired.

Nutritional Analysis

Calories: 440kcal | Carbohydrates: 52g | Protein: 23g | Fat: 15g | Cholesterol: 50mg | Sodium: 430mg | Fiber: 9g | Sugar: 3g