One-Skillet Salmon with Fennel & Sun-Dried Tomato Quinoa

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

Source: EatingWell Magazine,


1 pound
fresh salmon
1 teaspoon
1 teaspoon
ground pepper
4 tablespoons
sun-dried tomato pesto, (divided)
medium fennel bulbs, cut into 1/2-inch wedges (fronds reserved)
1 cup
3 slices
1 cup
low-sodium chicken broth

Additional Notes

Tip: Most salmon--wild and now some farmed--is considered a sustainable choice). For farmed, ask for fish that's raised in land- or tank-based systems. For more information about sustainable seafood, go to


  • 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 quinoa and scallions to the pan; cook, stirring frequently, until the quinoa 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 quinoa. Top the salmon with the lemon slices. Reduce heat to medium-low, cover and cook until the salmon is cooked through and the quinoa is tender, 10 to 14 minutes. Garnish with fennel fronds, if desired.