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Salmon in a Skillet with Sun-Dried Tomato Couscous and Fennel This nutritious one-pan meal recipe uses lemon and sun-dried tomato pesto to season the couscous as well as the salmon. If preferred, top the salmon with a dollop of plain yoghurt and more lemon wedges.
Thirty minutes for preparation
Extra Time: Ten Minutes
In all, forty minutes
4 servings total
Ingredients For Salmon in a Skillet with Sun-Dried Tomato Couscous and Fennel:
- One lemon
- 1 1/4 pounds of peeled and sliced into 4 pieces salmon
- One-forth teaspoon each of salt and ground pepper
- Four tsp sun-dried tomato pesto, separated
- Reserve the fronds of two medium fennel bulbs and cut them into 1/2-inch wedges
- Two tablespoons extra virgin olive oil.
- 1 cup of whole-wheat Israeli couscous
- 1 1/2 cup low-sodium chicken broth
- 3 sliced scallions
- ¼ cup sliced green olives
- Two tablespoons of roasted pine nuts
- Two cut cloves of garlic
Instructions For Salmon in a Skillet with Sun-Dried Tomato Couscous and Fennel:
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