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

1. Cook the Salmon:

• In the same skillet, add another tablespoon of olive oil. Season the salmon fillets with salt, pepper, and dried oregano. Place the salmon skin-side down in the skillet. Cook for about 4-5 minutes on the first side, until the skin is crispy and the salmon is nearly cooked through. Carefully flip the fillets and cook for an additional 2-3 minutes on the other side, or until cooked to your desired doneness.

1. Assemble the Dish:

• To serve, place a generous scoop of the sun-dried tomato couscous on each plate. Top with the sautéed fennel and place the seared salmon fillet on top. Garnish with lemon slices and additional parsley if desired.

Tips for Success

• Choosing Salmon: Opt for wild-caught salmon when possible for the best flavor and nutrition. Look for fillets that are bright and shiny, with a firm texture.
• Couscous Variations: You can experiment with different types of couscous, such as whole wheat or flavored varieties. Adjust the cooking time as necessary.
• Serving Suggestions: This dish pairs beautifully with a light salad or steamed vegetables for a well-rounded meal.

Conclusion

This Salmon in a Skillet with Sun-Dried Tomato Couscous and Fennel is a wonderful blend of flavors that highlights the best of fresh ingredients. It’s quick to prepare, making it an ideal choice for busy evenings while still offering a gourmet touch that’s sure to impress. Enjoy this delightful dish and relish the vibrant flavors of the Mediterranean in your own home!