Salmon with Dilly Crème Fraîche & Asparagus
Elevated Dinners, Impressively Easy
Pan-seared salmon already feels luxe. Add a crème fraîche sauce speckled with herbaceous chopped dill, and you’ll elevate your dinner to restaurant-quality—all in under 20 minutes. Serve alongside fluffy couscous and snappy sautéed asparagus for fanciness in a flash.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
10 ounce
Salmon
(Contains Fish)
2 clove
Garlic
2.5 ounce
Israeli Couscous
(Contains Wheat)
1 unit
Mushroom Stock Concentrate
1 unit
Shallot
6 ounce
Asparagus
¼ ounce
Dill
2 tablespoon
Crème Fraîche
(Contains Milk)
Not included in your delivery
Cooking Oil
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Pat salmon* dry and season with salt and pepper. Drizzle oil in a hot large pan. Cook salmon, skin sides down, until skin is crisp, 5-7 minutes, then flip and cook until cooked through, 1-2 minutes more. • Turn off heat; transfer to a plate.
• While salmon cooks, wash and dry produce. Peel and mince or grate garlic. • Drizzle oil in a small pot over medium-high heat. Add garlic and cook, stirring, until fragrant, 30 seconds. • Add couscous and 3⁄4 cup water (1 1⁄2 cups for 4); bring to a boil, then cover and reduce to a low simmer. Cook until tender, 6-8 minutes. TIP: Drain any excess liquid if necessary. • Stir in stock concentrate, 1 TBSP butter (2 TBSP for 4), salt, and pepper. Keep covered off heat until ready to serve.
• Halve, peel, and thinly slice shallot. Trim bottom ends from asparagus; cut stalks into 1-inch pieces. • Drizzle oil in hot pan used for salmon. Add shallot and asparagus. Cook, stirring, until tender, 2-3 minutes. Season with salt and pepper if desired. TIP: If there’s still oil in pan from salmon, feel free to skip the drizzle!
• Meanwhile, chop half the dill (all for 4). In a small bowl, combine chopped dill and crème fraîche. • Add water 1 tsp at a time until mixture reaches a drizzling consistency. • Drizzle dilly crème fraîche over salmon and serve with couscous and asparagus.
Salmon is fully cooked when internal temperature reaches 145°.
