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

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

3 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

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Original recipe yields 4 servings
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  • 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 3

March 27, 2018
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By: malebel
No , not necessary to alter this recipe. Very easy dish to prepare.
February 14, 2018
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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
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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.
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