Mediterranean Salmon
with Creamy Dill Sauce, Green Beans, and Za’atar Couscous
If you haven’t tried za’atar yet, well, then what za’atar you even doing? The Middle Eastern herb and spice blend livens up pretty much anything you sprinkle it on—here, that’s couscous, which goes from plain to perfect. Not that this dish is otherwise lacking in flavor: between the tender, juicy salmon; buttered green beans; and creamy dill sauce, there’s plenty of impressive elements to choose from.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Veggie Stock Concentrate
¼ ounce
Dill
1 unit
Lemon
10 ounce
Salmon
(Contains Fish)
½ cup
Couscous
(Contains Wheat)
4 tablespoon
Sour Cream
(Contains Milk)
1 teaspoon
Za'atar Spice
6 ounce
Green Beans
Not included in your delivery
2 teaspoon
Vegetable Oil
Salt
Pepper
2 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
In a small pot, combine stock concentrate and ¾ cup water (1½ cups water for 4 servings). Bring to a boil. Meanwhile, wash and dry all produce (except green beans). Pick and finely chop fronds from dill until you have 1 TBSP (2 TBSP for 4). Save remaining dill for garnish. Zest lemon; cut into wedges. Pat salmon dry with paper towels and season with salt and pepper.
Once stock mixture is boiling, stir in couscous and a big pinch of salt. Cover pot and remove from heat. Let stand until ready to serve. Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add salmon to pan skin sides down. Cook until skin is crispy, 5-7 minutes. Flip and cook until fish is opaque and cooked through, 1-2 minutes more.
Meanwhile, in a small bowl, combine sour cream, chopped dill, half the lemon zest, and a squeeze or two of lemon juice. Season with salt and pepper.
Pierce green bean bag with a fork; place bag on a plate. Microwave until tender, 1-2 minutes. (TIP: No microwave? No problem! Steam beans in a small pot with a splash of water until just tender, 5-7 minutes.) Carefully transfer beans to a medium bowl and toss with 1 TBSP butter until melted. Season with salt and pepper.
Fluff couscous with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and season with salt and pepper. Stir in remaining lemon zest and half the za’atar (you’ll use the rest later).
Divide couscous and green beans between plates. Top couscous with salmon. Drizzle salmon with sauce; sprinkle with remaining za’atar and reserved dill to taste. Serve with remaining lemon wedges on the side.
