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One-Skillet Salmon with Fennel & Sun-Dried Tomato Couscous
Ingredients
  • 1 lemon
  •  
  • 1 ¼ pounds salmon (see Tip), skinned and cut into 4 portions
  •  
  • ¼ teaspoon salt
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  • ¼ teaspoon ground pepper
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  • 4 tablespoons sun-dried tomato pesto, divided
  •  
  • 2 tablespoons extra-virgin olive oil, divided
  • Extra Virgin Olive Oil - 16.9oz - Good & Gather™
  • subheading: :
  • 2 medium fennel bulbs, cut into ½-inch wedges; fronds reserved
  •  
  • 1 cup Israeli couscous, preferably whole-wheat
  •  
  • 3 scallions, sliced
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  • 1 ½ cups low-sodium chicken broth
  •  
  • ¼ cup sliced green olives
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  • 2 tablespoons toasted pine nuts
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  • 2 cloves garlic, sliced
  •  
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