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1 lemon
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1 ¼ pounds salmon (see Tip), skinned and cut into 4 portions
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¼ teaspoon salt
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¼ teaspoon ground pepper
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4 tablespoons sun-dried tomato pesto, divided
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2 tablespoons extra-virgin olive oil, divided
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2 medium fennel bulbs, cut into 1/2-inch wedges; fronds reserved
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1 cup Israeli couscous, preferably whole-wheat
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3 scallions, sliced
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1 ½ cups low-sodium chicken broth
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¼ cup sliced green olives
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2 tablespoons toasted pine nuts
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2 cloves garlic, sliced
One Skillet Salmon with Fennel & Sun Dried Tomato Couscous
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.
Nutrition Information
262
Calories
32g
Carbohydrates
15g
Protein
231mg
Potassium
8g
Fiber
12g
Sugar
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