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