While fennel isn’t a common vegetable in most kitchens, it is always available at your grocery store and it adds something special. Try it with this lovely dish filled with vibrant flavor!
Ingredients:
1 lemon
1 ¼ pounds salmon, 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
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. Makes four servings.
Nutrition Facts
(Serving Size: 4 oz. salmon & 1 1/4 cups couscous)
Per Serving: 543 calories; protein 38.3g; carbohydrates 46g; dietary fiber 7.6g; sugars 6.5g; fat 24.1g; saturated fat 3.6g; cholesterol 67.3mg; vitamin a iu 1572.3IU; vitamin c 23.5mg; folate 56.3mcg; calcium 150.8mg; iron 2.6mg; magnesium 76.3mg; potassium 1160.5mg; sodium 440.7mg
Printable recipe available at https://www.eatingwell.com/recipe/262104/one-skillet-salmon-with-fennel-sun-dried-tomato-couscous/
