One-Skillet Salmon with Fennel & Sun-Dried Tomato Couscous
One-Skillet Salmon with Fennel & Sun-Dried Tomato Couscous requires roughly 40 minutes from start to finish. One serving contains 558 calories, 39g of protein, and 23g of fat. This dairy free recipe serves 4 and costs $5.43 per serving. This recipe from Eating Well requires fennel bulbs, garlic, lemon, and ground pepper. 68 people found this recipe to be yummy and satisfying. It works well as a main course. Taking all factors into account, this recipe earns a spoonacular score of 99%, which is spectacular. If you like this recipe, you might also like recipes such as Farfalle With Sun-Dried Tomato Pesto, Sausage and Fennel, Spring Mediterranean Couscous Salad with Sun-dried Tomato Vinaigrette, and Sun-Dried Tomato Pasta Skillet.
Servings: 4
Preparation duration: 30 minutes
Cooking duration: 10 minutes
Ingredients:
2 medium fennel bulbs, cut into ½-inch wedges; fronds reserved
2 cloves garlic, sliced
¼ cup sliced green olives
¼ teaspoon ground pepper
1 cup Israeli couscous, preferably whole-wheat
1 lemon
1½ cups low-sodium chicken broth
2 tablespoons extra-virgin olive oil, divided
2 tablespoons toasted pine nuts
1¼ pounds salmon (see Tip), skinned and cut into 4 servings
¼ teaspoon salt
3 scallions, sliced
4 tablespoons sun-dried tomato pesto, divided
Equipment:
frying pan
Cooking instruction summary:
Zest lemon and reserve the zest. Cut the lemon into 8 slices. Season salmon with salt and pepper and spread 1 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.
Step by step:
1. Zest lemon and reserve the zest.
2. Cut the lemon into 8 slices. Season salmon with salt and pepper and spread 1 teaspoons pesto on each piece.
3. Heat 1 tablespoon oil in a large skillet over medium-high heat.
4. Add half the fennel; cook until brown on the bottom, 2 to 3 minutes.
5. Transfer to a plate. Reduce heat to medium and repeat with the remaining 1 tablespoon oil and fennel.
6. Transfer to the plate.
7. 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.
8. 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.
9. Garnish with fennel fronds, if desired.
Nutrition Information:
covered percent of daily need
