Salmon with Fennel & Sun-Dried Tomato Couscous

Time: 35 min Servings: 4

Ingredients

1 pound wild-caught salmon (skin removed)

4 tablespoons sun-dried tomato pesto, divided

1 lemon, juiced and zested

1/8 tsp black pepper

1 tablespoon avocado oil

2 medium fennel bulbs, cut into 1/2-inch wedges

1 cup uncooked whole-wheat couscous

1 1/2 cups low-sodium vegetable or chicken broth

16 green Castelvetrano olives, pitted and sliced

2 garlic cloves, minced

Directions

1. Cut salmon into 4 equal pieces and cover with 2 Tbsp of pesto, black pepper, lemon juice and zest, and marinate for 15 minutes.

   
   

2. While salmon is marinating, heat 1/2 tablespoon avocado 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 oil and fennel. Transfer to the plate.

   
   

3. Add couscous to the skillet, stirring frequently, until it’s lightly toasted, about 2 minutes. Stir in broth, olives, garlic, and the remaining 2 tablespoons of pesto.

   
   

4. Add the fennel and salmon to the couscous. Top the salmon with any leftover marinade. Reduce heat to medium-low, cover and cook until the salmon is cooked through and the couscous is tender, 12-15 minutes. Enjoy.

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Notes

No salmon. Recipe works well with chicken.

Salmon with Fennel & Sun-Dried Tomato Couscous.pdf

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Photo credit and recipe adapted from www.eatingwell.com.