One-Skillet Salmon with Fennel & Sun-Dried Tomato Couscous
Source: https://www.eatingwell.com/recipe/262104/one-skillet-salmon-with-fennel-sun-dried-tomato-couscous/
Serving size: 4
Prep time: 30 mins
Cook time: 10 mins
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
Amount per serving
Calories: 543
Total Fat: 24g
Saturated Fat: 4g
Cholesterol: 67mg
Sodium: 441mg
Total Carbohydrate: 46g
Dietary Fiber: 8g
Sugars: 7g
Protein: 38g