Salmon with Tomatoes and Fennel


by: Dee

A quick and easy summer time meal with little stove time to boot! Salmon with tomatoes and fennel lay on a bed of couscous.


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serves: 4

1 cup couscous

1 tbsp extra-virgin olive oil, plus more for drizzling

1 large fennel bulb, thinly sliced lengthwise, plus fronds (optional) for serving

coarse salt and ground pepper

1 clove garlic minced

4 large tomatoes, diced large

1 1/2 pounds salmon, skin removed, cut into 8 small fillets

Nutrition Facts
Salmon with Tomatoes and Fennel

Servings Per Recipe: 4

Amount per Serving

Calories: 486

  • Total Fat: 13.7 g
  •     Saturated Fat: 1.9 g
  •     Trans Fat: 0 g
  • Cholesterol: 90.2 mg
  • Sodium: 234.7 mg
  • Total Carbs: 45.1 g
  •     Dietary Fiber: 6.2 g
  •     Sugars: 4.8 g
  • Protein: 44.2 g

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1.  Cook couscous according to package instructions

2.  In a large skillet with a tight-fitting lid, heat oil over medium. Add fennel and cook stirring frequently, until translucent, 4 minutes; season with salt and pepper. Add garlic and cook until fragrant, 30 seconds. Add tomatoes and cook, stirring frequently, until they begin to soften and release their juices, 3 to 4 minutes. Nestle salmon in tomato mixture and season with salt and pepper. Cover and cook until fillets are opaque throughout, 8 minutes.

3.  Fluff couscous with a fork. To serve, divide remaining couscous and salmon and tomato mixture among four shallow bowls and sprinkle with fennel fronds, if desired.

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