Salmon in a Skillet with Sun-Dried Tomato Couscous and Fennel

• Juice the lemon and set aside the zest. Slice the lemon into eight pieces. Sprinkle each piece of salmon with 1 1/2 tsp pesto after seasoning it with salt and pepper
• In a large skillet over medium-high heat, heat 1 tablespoon oil. Add half of the fennel and cook for 2 to 3 minutes, or until the bottoms are golden. Move to a platter. Turn down the heat to medium and repeat with the fennel and the last tablespoon of oil. Place on a platter. 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.
• Tuck the salmon and fennel into the couscous. Arrange the lemon slices on top of the fish. For 10 to 14 minutes, or until the salmon is thoroughly cooked and the couscous is soft, reduce heat to medium-low, cover, and cook. If desired, garnish with fennel fronds.

Advice: The majority of salmon, both farmed and wild, is currently regarded as a sustainable option. Ask for fish that are raised in land-based or tank-based systems if they are farmed. Visit seafoodwatch.org for additional information about sustainably sourced seafood