one skillet salmon with fennel and sun dried tomato couscous

Fish & Seafood

One Skillet Salmon with Fennel & Sun Dried Tomato Couscous

Sun-dried tomato pesto and lemon do double duty to season both the salmon and the couscous in this healthy one-pan dinner recipe. Serve the salmon with extra lemon wedges and a dollop of plain yogurt, if desired.

Ingredients

1 lemon
1 ¼ pounds salmon (see tip), skinned and cut into 4 portions
¼ teaspoon salt
¼ teaspoon ground pepper
4 tablespoons sun-dried tomato pesto, divided
2 tablespoons extra-virgin olive oil, divided
2 medium fennel bulbs, cut into 1/2-inch wedges; fronds reserved
1 cup israeli couscous, preferably whole-wheat
3 scallions, sliced
1 ½ cups low-sodium chicken broth
¼ cup sliced green olives
2 tablespoons toasted pine nuts
2 cloves garlic, sliced

Directions

Zest lemon and reserve the zest. Cut the lemon into 8 slices. Season salmon with salt and pepper and spread 1 1/2 teaspoons pesto on each piece.
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add half the fennel; cook until brown on the bottom, 2 to 3 minutes. Transfer to a plate. Reduce heat to medium and repeat with the remaining 1 tablespoon oil and fennel. Transfer to the plate. Add couscous and scallions to the pan; cook, stirring frequently, until the couscous is lightly toasted, 1 to 2 minutes. Stir in broth, olives, pine nuts, garlic, the reserved lemon zest and the remaining 2 tablespoons pesto.
Nestle the fennel and salmon into the couscous. Top the salmon with the lemon slices. Reduce heat to medium-low, cover and cook until the salmon is cooked through and the couscous is tender, 10 to 14 minutes. Garnish with fennel fronds, if desired.