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.

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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

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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.