One-Skillet Salmon with Fennel & Sun-Dried Tomato Couscous

One-Skillet Salmon with Fennel & Sun-Dried Tomato Couscous

5 Reviews
From: EatingWell Magazine, January/February 2018

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.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 1 lemon
  • 1¼ 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 ½-inch wedges; fronds reserved
  • 1 cup Israeli couscous, preferably whole-wheat
  • 3 scallions, sliced
  • 1½ cups low-sodium chicken broth
  • ¼ cup sliced green olives
  • 2 tablespoons toasted pine nuts
  • 2 cloves garlic, sliced

Preparation

  • Prep

  • Ready In

  1. Zest lemon and reserve the zest. Cut the lemon into 8 slices. Season salmon with salt and pepper and spread 1½ 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.
  • Tip: Most salmon—wild and now some farmed—is considered a sustainable choice). For farmed, ask for fish that's raised in land- or tank-based systems. For more information about sustainable seafood, go to seafoodwatch.org.

Nutrition information

  • Serving size: 4 oz. salmon & 1¼ cups couscous
  • Per serving: 543 calories; 24 g fat(4 g sat); 8 g fiber; 46 g carbohydrates; 38 g protein; 56 mcg folate; 67 mg cholesterol; 6 g sugars; 0 g added sugars; 1,572 IU vitamin A; 24 mg vitamin C; 151 mg calcium; 3 mg iron; 441 mg sodium; 1,161 mg potassium
  • Nutrition Bonus: Vitamin C (40% daily value), Vitamin A (31% dv)
  • Carbohydrate Servings: 3

Reviews 5

August 17, 2018
profile image
By: Linda Just
This was absolutely delicious! Poaching the salmon with the chicken broth and the other ingredients made it so tender and flavorful. The tastes of the fennel, pine nuts and lemon, created a unique flavor, and the sun dried tomato pesto on top, finished it off nicely. I made my own pesto, using pine nuts, basil & olive oil. I will definitely make this again!
July 14, 2018
profile image
By: Sally
Delicious!
March 27, 2018
profile image
By: malebel
No , not necessary to alter this recipe. Very easy dish to prepare.
February 14, 2018
profile image
By: Jennifer87
This recipe was outstanding! Easy to make and excellent flavor. I did have to cook the salmon a bit longer than noted. I will definitely make this again.
February 12, 2018
profile image
By: terridigby
I made this for my husband & son (I'm vegetarian). They loved it. I omitted the olives as they do not like them. I also quartered and then sliced the fennel, instead of leaving big sections.
More Reviews