July 15, 2022
One-Skillet Salmon with Fennel & Sun-Dried Tomato Couscous
One-Skillet Salmon with Fennel & Sun-Dried tomato Couscous
Ingredients
- 1 lemon
- 1 ¼ 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 1/2-inch wedges; fronds reserved
- 1 cup Israeli couscous, preferably whole-wheat
- 3 scallions, sliced
- 1 ½ cups low-sodium chicken broth
- ¼ cup sliced green olives
- 2 tablespoons toasted pine nuts
- 2 cloves garlic, sliced
METHOD
- Step 1 - 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.
- Step 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.
- Step 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.
Ingredients Whipped Feta 1 cup/227 grams 0% plain Greek yogurt ½ cup/70 grams crumbled low-fat feta cheese ¼ cup/13 grams chopped fresh parsley 1 tablespoon/6 grams fresh lemon zest Patties and Salad 1 pound 92% lean ground chicken breast 1 large egg, lightly beaten 2 cups/227 grams grated zucchini (about 2 medium zucchini) 3 tablespoons psyllium whole husks 1 teaspoon dried thyme ½ teaspoon garlic powder ½ teaspoon onion powder Fine sea salt Freshly ground black pepper Nonstick cooking spray Salad 4 cups/121 grams packed baby arugula 1 tablespoon fresh lemon juice 1 tablespoon avocado oil
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