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!
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.
(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/