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