One-Skillet Salmon With Fennel & Sun-Dried Tomato Couscous Recipe

Cooking Directions

• STEP 1.Season the salmon fillets with salt and pepper.
• STEP 2.Heat olive oil in a skillet over medium-high heat and sear the salmon fillets for 3-4 minutes on each side until golden brown and cooked through.
• STEP 3.Remove the salmon from the skillet and set aside.
• STEP 4.In the same skillet, add sliced fennel and cook until softened, about 5 minutes.
• STEP 5.Add minced garlic and sun-dried tomatoes and cook for another 2 minutes.
• STEP 6.Stir in the couscous and vegetable broth, bring to a boil, then reduce heat and cover.
• STEP 7.Simmer for 10 minutes or until the couscous is tender and has absorbed the liquid.
• STEP 8.Fluff the couscous with a fork and season with salt and pepper to taste.
• STEP 9.Serve the salmon on top of the fennel and sun-dried tomato couscous.

Cooking Tips

• Make sure to pat the salmon fillets dry before seasoning to ensure a crispy sear.
• If you prefer a softer fennel texture, cook it for a few extra minutes.
• You can add some lemon zest or juice to the couscous for an extra citrusy flavor.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• To reheat, gently warm the salmon and couscous in a skillet over low heat.
• Serve with a side of steamed vegetables or a fresh salad for a complete meal.