Salmon with Fennel & Couscous
Salmon with Fennel & Couscous
Ingredients
- 1 lemon
- 1¼ pounds salmon, 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
Directions
- 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.
- 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.
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