Salmon with Tomatoes and Fennel
by:
A quick and easy summer time meal with little stove time to boot! Salmon with tomatoes and fennel lay on a bed of couscous.
ingredients
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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
preparation
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.
1
comments
Mommy_loves_to_cook
June 23, 2011