Salmon in a Skillet with Sun-Dried Tomato Couscous and Fennel

A Flavorful Delight: Salmon in a Skillet with Sun-Dried Tomato Couscous and Fennel

When it comes to preparing a delicious and healthy dinner, few dishes can rival the combination of salmon, sun-dried tomatoes, and fennel. This Salmon in a Skillet with Sun-Dried Tomato Couscous and Fennel recipe is not only a feast for the eyes but also a celebration of flavors that is both satisfying and easy to prepare. Perfect for a weeknight dinner or a special occasion, this dish is sure to impress family and friends alike.

Why Choose Salmon?

Salmon is a powerhouse of nutrition, packed with omega-3 fatty acids that are beneficial for heart health, along with high-quality protein, vitamins, and minerals. Its rich, buttery flavor pairs perfectly with various ingredients, making it a versatile choice for any meal. In this recipe, the salmon is seared to perfection, allowing its natural flavors to shine while being complemented by the brightness of the sun-dried tomatoes and the aromatic fennel.

Ingredients You’ll Need

For the Salmon:

• 2 salmon fillets (about 6 ounces each)
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 teaspoon dried oregano
• 1 lemon, sliced (for garnish)

For the Sun-Dried Tomato Couscous:

• 1 cup couscous
• 1 1/4 cups chicken or vegetable broth
• 1/2 cup sun-dried tomatoes, chopped
• 1/2 cup fresh parsley, chopped
• 1/4 cup feta cheese, crumbled (optional)
• Salt and pepper, to taste

For the Fennel:

• 1 medium fennel bulb, thinly sliced
• 1 tablespoon olive oil
• Salt and pepper, to taste

How to Prepare Salmon with Sun-Dried Tomato Couscous and Fennel

1. Cook the Couscous:

• In a medium saucepan, bring the chicken or vegetable broth to a boil. Once boiling, stir in the couscous and sun-dried tomatoes. Remove from heat, cover, and let it sit for about 5 minutes. Fluff with a fork and mix in the fresh parsley and feta cheese (if using). Season with salt and pepper to taste. Set aside.

1. Sauté the Fennel:

• In a skillet over medium heat, add 1 tablespoon of olive oil. Once hot, add the sliced fennel and sauté until it becomes tender and slightly caramelized, about 5-7 minutes. Season with salt and pepper. Remove from the skillet and set aside.

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