Radiance-Boosting Salmon with Fennel & Sun-Dried Tomato Couscous

Radiance-Boosting Salmon with Fennel & Sun-Dried Tomato Couscous

This nutrient-packed one-pan dinner is designed to enhance your skin’s health while being incredibly delicious and easy - who doesn't love a one pan meal!? The omega-rich salmon, antioxidant-loaded sun-dried tomato pesto, and vitamin-packed fennel come together to deliver a deliciously balanced meal.

Skin Benefits:

  • Salmon: A rich source of Omega-3 fatty acids, essential for keeping skin moisturised, reducing inflammation, and promoting skin elasticity.

  • Fennel: Packed with vitamin C and antioxidants, aiding collagen production and protecting skin from free radical damage.

  • Olive Oil: Contains healthy fats and vitamin E, supporting skin hydration and reducing oxidative stress.

  • Sun-Dried Tomato Pesto: High in antioxidants like lycopene, which may protect skin from UV damage and promote even skin tone.

  • Pine Nuts: Contain vitamin E and antioxidants, helping to prevent skin aging and enhancing skin cell regeneration.

  • Garlic: Rich in sulfur compounds, supporting skin health and offering anti-inflammatory benefits.

Ingredients:

  • 1 lemon (zested and sliced)

  • 500G of salmon, skinned and cut into 4 portions

  • ¼ teaspoon salt

  • ¼ teaspoon ground pepper

  • 4 tablespoons sun-dried tomato pesto, divided

  • 2 tablespoons extra-virgin olive oil, divided

  • 2 medium fennel bulbs, cut into 1/2-inch wedges (reserve fronds for garnish)

  • 1 cup Israeli couscous (preferably whole-wheat for added nutrients)

  • 3 spring onions, sliced

  • 1 ½ cups low-sodium vegetable stock 

  • ¼ cup sliced green olives

  • 2 tablespoons toasted pine nuts

  • 2 cloves garlic, sliced

Directions:

  1. Prepare the Salmon:

    • Zest the lemon and set the zest aside. Slice the remaining lemon into 8 slices.

    • Season salmon pieces with salt and pepper. Spread 1 1/2 teaspoons of sun-dried tomato pesto over each portion.

  2. Cook the Fennel:

    • Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

    • Add half of the fennel wedges and cook until browned on the bottom (about 2-3 minutes).

    • Transfer to a plate and repeat with the remaining oil and fennel.

  3. Toast the Couscous:

    • Reduce heat to medium and add couscous and spring onions to the skillet.

    • Cook, stirring frequently, until the couscous is lightly toasted (about 1-2 minutes).

  4. Combine Ingredients:

    • Stir in vegetable stock, olives, pine nuts, garlic, reserved lemon zest, and the remaining 2 tablespoons of pesto.

  5. Nestle and Cook:

    • Return the cooked fennel to the pan, nestling it into the couscous.

    • Place the salmon portions on top of the couscous mixture and top each with lemon slices.

    • Reduce heat to medium-low, cover, and cook until the salmon is cooked through and the couscous is tender (about 10-14 minutes).

  6. Garnish & Serve:

    • Sprinkle with reserved fennel fronds if desired.

    • Serve hot, optionally with extra lemon wedges and a dollop of plain yogurt for added creaminess and probiotics.

← Older Post