One Skillet Salmon with Fennel Sun Dried Tomato Couscous
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
Instructions
One-Skillet Salmon with Fennel & Sun-Dried Tomato Couscous serves 4 original recipe by EatingWell.
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