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

 

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

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

 

A quick, flavorful, and visually lovely meal, this one-skillet dish combines soft salmon with lightly caramelized fennel, sweet-tangy sun-dried tomatoes, and fluffy couscous. It’s best for a weeknight dinner or a casual night meal, as the whole lot cooks in a single pan.

Ingredients (Serves 2–3)

Salmon:

2–three salmon fillets (6 ozevery)

1 tbsp olive oil

Salt and pepper, to taste

1 tsp smoked paprika (optional)

Couscous & Vegetables:

1 small fennel bulb, thinly sliced (reserve fronds for garnish)

1 small onion, diced

2 cloves garlic, minced

1/four cup solar-dried tomatoes, chopped

1 cup couscous (or pearl couscous for a chewier texture)

1 1/four cups vegetable or hen broth

1 tbsp olive oil

Salt and pepper, to flavor

Juice of 1/2 lemon

Fresh parsley or fennel fronds, for garnish

Instructions

1. Prepare the Salmon:

Pat the salmon fillets dry with paper towels. Season both sides with salt, pepper, and smoked paprika. Set apart at the same time as getting ready the greens.

2. Cook the Vegetables:

Heat 1 tablespoon of olive oil in a big skillet over medium warmness. Add the diced onion and sliced fennel and sauté for 5–6 mins till softened and lightly golden. Stir in the minced garlic and chopped sun-dried tomatoes, cooking for every other minute until fragrant.

3. Add the Couscous:

Add the couscous to the skillet and stir to coat it inside the oil and vegetable mixture. Pour within the broth and bring it to a gentle boil. Reduce the warmth to low, cover the skillet, and simmer for 10 mins, or until the couscous is tender and the liquid has been absorbed.

Four. Cook the Salmon:

Push the couscous and greens to the edges of the skillet. Add a teaspoon of olive oil to the middle of the pan and vicinity the salmon fillets pores and skin-side down. Cook for 4–5 minutes in line with side, depending on the thickness of the fillets, till the salmon is opaque inside the middle and flakes without difficulty with a fork.

5. Finish the Dish:

Squeeze sparkling lemon juice over the couscous and salmon for a vivid, sparkling taste. Sprinkle with chopped parsley or reserved fennel fronds for garnish. Serve warm, instantly from the skillet for smooth cleanup and a country presentation.

Tips & Variations

Extra Flavor: Deglaze the pan with a dash of white wine earlier than including the broth for a subtle intensity of flavor.

Gluten-Free: Swap the couscous for quinoa or bulgur for a gluten-unfastened alternative.

Cheesy Twist: Stir in a tablespoon of grated Parmesan or feta into the couscous earlier than serving for a creamy touch.

Herb Boost: Fresh dill or tarragon pairs wonderfully with salmon and fennel.

This recipe is ideal for everyone seeking out a wholesome, vibrant, and handy dinner. The combination of tender salmon, slightly sweet fennel, savory sun-dried tomatoes, and fluffy couscous guarantees each bite is flavorful and enjoyable. Plus, using just one skillet maintains cleanup minimum, making it practical for busy evenings.