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One-Skillet Salmon with Fennel & Sun-Dried Tomato Couscous

Breana Killeen
  • 40 minutes
  • Serves 4

INGREDIENTS

1 1/4

lbs Salmon

2

Fennel, medium bulbs

2 cloves

Garlic

1

Lemon

3

Scallions

1 1/2 cups

Chicken broth, low-sodium

1/4 cup

Green olives

4 tbsp

Sun-dried tomato pesto

1 cup

Israeli couscous

1/4 tsp

Pepper, ground

1/4 tsp

Salt

2 tbsp

Olive oil, extra-virgin

2 tbsp

Pine nuts, toasted