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.

Breana Killeen
Source: EatingWell Magazine, January/February 2018


Recipe Summary

30 mins
40 mins
Nutrition Profile:


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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

Nutrition Facts

543 calories; protein 38.3g; carbohydrates 46g; dietary fiber 7.6g; sugars 6.5g; fat 24.1g; saturated fat 3.6g; cholesterol 67.3mg; vitamin a iu 1572.3IU; vitamin c 23.5mg; folate 56.3mcg; calcium 150.8mg; iron 2.6mg; magnesium 76.3mg; potassium 1160.5mg; sodium 440.7mg.

Reviews (6)

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6 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
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! Read More
Rating: 5 stars
No not necessary to alter this recipe. Very easy dish to prepare. Read More
Rating: 5 stars
Delicious! Read More
Rating: 5 stars
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. Read More
Rating: 5 stars
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. Read More
Rating: 5 stars
This is my family all time favorite recipe. Absolutely delicious. Read More