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BBQ & Grill

One-Skillet Salmon with Fennel & Sun Dried Tomato Couscous

Sun-dried tomato pesto and lemon do double duty to season both the salmon and the couscous in this healthy one-pan dinner recipe. Serve the salmon with extra lemon wedges and a dollop of plain yogurt, if desired.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

Ingredients

  • 1 lemon
  • 1 ¼ pounds salmon (see tip), skinned and cut into 4 portions
  • ¼ teaspoon salt
  • ¼ 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 ½ cups low-sodium chicken broth
  • ¼ 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.