DRIED FENNEL RECIPES

ONE-SKILLET SALMON WITH FENNEL & SUN-DRIED TOMATO COUSCOU…

One-Skillet Salmon with Fennel & Sun-Dried Tomato Couscou… image

Sun-dried tomato pesto and lemon do double duty to season both the salmon and the couscous in this healthy one-pan dinner recipe. Serve the salmon with extra lemon wedges and a dollop of plain yogurt, if desired.

Provided by Breana Killeen

Categories Healthy Salmon Fillet Recipes

Total Time 40 minutes

Number Of Ingredients 13

Ingredients

1 lemon
1?¼ pounds salmon (see Tip), 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; fronds reserved
1 cup Israeli couscous, preferably whole-wheat
3 scallions, sliced
1?½ cups low-sodium chicken broth
¼ cup sliced green olives
2 tablespoons toasted pine nuts
2 cloves garlic, sliced

Steps:

Zest lemon and reserve the zest. 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. Add couscous and scallions to the pan; cook, stirring frequently, until the couscous is lightly toasted, 1 to 2 minutes. Stir in broth, olives, pine nuts, garlic, the reserved lemon zest and the remaining 2 tablespoons pesto.
Nestle the fennel and salmon into the couscous. Top the salmon with the lemon slices. Reduce heat to medium-low, cover and cook until the salmon is cooked through and the couscous is tender, 10 to 14 minutes. Garnish with fennel fronds, if desired.

Nutrition Facts : Calories 543.4 calories, CarbohydrateContent 46 g, CholesterolContent 67.3 mg, FatContent 24.1 g, FiberContent 7.6 g, ProteinContent 38.3 g, SaturatedFatContent 3.6 g, SodiumContent 440.7 mg, SugarContent 6.5 g

WHITE BEAN FENNEL SOUP RECIPE: HOW TO MAKE IT

White Bean Fennel Soup Recipe: How to Make It image

This filling soup is a favorite with our family and is often requested for company dinners. A hint of fennel accents the flavor of this quick-to-fix bean soup, while spinach and tomatoes add color. —Donna Quinn, Round Lake Beach, Illinois

Provided by Taste of Home

Categories Lunch

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 5 servings.

Number Of Ingredients 10

Ingredients

1 large onion, chopped
1 small fennel bulb, thinly sliced
1 tablespoon olive oil
5 cups reduced-sodium chicken broth or vegetable broth
1 can (15 ounces) cannellini beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 teaspoon dried thyme
1/4 teaspoon pepper
1 bay leaf
3 cups shredded fresh spinach

Steps:

In a large saucepan, saute onion and fennel in oil until tender. Add the broth, beans, tomatoes, thyme, pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until fennel is tender. , Discard bay leaf. Add spinach; cook 3-4 minutes longer or until spinach is wilted.

Nutrition Facts : Calories 152 calories, FatContent 3g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 976mg sodium, CarbohydrateContent 23g carbohydrate (0 sugars, FiberContent 7g fiber), ProteinContent 8g protein.

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