Serve the salmon with extra lemon wedges and a dollop of plain yogurt, if desired.
Cut the lemon into 8 slices.
Season salmon with salt and pepper and spread 1 1/2 teaspoons pesto on each piece.
Heat 1 tablespoon oil in a large skillet over medium-high heat.
Add half the fennel; cook until brown on the bottom, 2 to 3 minutes.
Transfer to a plate.
Reduce heat to medium and repeat with the remaining 1 tablespoon oil and fennel.
Transfer to the plate.
Nestle the fennel and salmon into the couscous.
Top the salmon with the lemon slices.
Garnish with fennel fronds, if desired.
For farmed, ask for fish that’s raised in land- or tank-based systems.
For more information about sustainable seafood, go to seafoodwatch.org.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
