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One-Skillet Salmon with Couscous and Fennel

One-Skillet Salmon with Fennel & Sun-Dried Tomato Couscous
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This one-skillet dish features flaky salmon fillets nestled on a bed of flavorful couscous with fennel and sun-dried tomatoes. It’s a quick and easy meal perfect for a weeknight.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 bulb fennel, thinly sliced
  • 1/2 cup sun-dried tomatoes, packed in oil, drained and chopped
  • 1 cup chicken or vegetable broth
  • 1 cup whole wheat couscous
  • 4 (6 ounce) salmon fillets
  • Salt and black pepper to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. Heat olive oil in a large oven-safe skillet over medium heat. Add sliced fennel and cook until softened, about 5-7 minutes.
  2. Stir in chopped sun-dried tomatoes and cook for another 2 minutes.
  3. Pour in the broth and bring to a simmer. Stir in the couscous.
  4. Place the salmon fillets on top of the couscous. Season the salmon with salt and pepper.
  5. Cover the skillet and cook for 10-12 minutes, or until the salmon is cooked through and flakes easily with a fork.
  6. Garnish with fresh parsley before serving.

Notes

  • For extra flavor, you can add a squeeze of lemon juice over the salmon before serving.
  • If you don’t have an oven-safe skillet, you can transfer the mixture to a baking dish after cooking the fennel and sun-dried tomatoes, then add the broth, couscous, and salmon before baking.
  • Adjust cooking time for salmon based on thickness.

Nutrition

Find it online: https://kitchenpivot.com/one-skillet-salmon-with-fennel-sun-dried-tomato-couscous/