Ingredients
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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
Directions
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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.
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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.
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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.
