Ingredients

• 1 lemon
• 1.25 pounds salmon (see Tip), skinned and cut into 4 portions
• 0.25 teaspoon salt
• 0.25 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
• 1.5 cups low-sodium chicken broth
• 0.25 cup sliced green olives
• 2 tablespoons toasted pine nuts
• 2 cloves garlic, sliced

Directions

• 1. 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.
• 2. 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.
• 3. 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.

Nutrition