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Season salmon portions with salt and pepper, then brush the top of each with 1 tablespoon of the sun-dried tomato pesto.
In a large skillet over medium heat, add 1 tablespoon olive oil. Sear the salmon, pesto-side down, for 3–4 minutes. Flip and cook for another 2–3 minutes or until just cooked through. Remove and set aside.
In the same skillet, add the remaining olive oil and sliced fennel. Sauté for about 5 minutes until softened.
Stir in the couscous and lemon zest. Toast for 1 minute, then pour in the vegetable broth or water. Bring to a boil, cover, and remove from heat. Let sit for 5 minutes.
Fluff the couscous with a fork and stir in the remaining 2 tablespoons of pesto and lemon slices.
Return the salmon to the skillet, nestling it over the couscous. Garnish with fresh parsley if desired, and serve warm.
Serving and storage tips:
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