Crispy Salmon with Za’atar Couscous and Creamy Dill Sauce

If you haven’t tried za’atar yet, you’re in for a treat. This Middle Eastern spice blend transforms simple couscous into something extraordinary. Paired with tender, crispy-skinned salmon, buttered green beans and a tangy dill sauce, this dish is packed with flavor and comes together in just 20 minutes.

Perfect for a busy weeknight, this recipe proves that you don’t need hours in the kitchen to create a restaurant-quality meal. The combination of textures and flavors-from the crunchy salmon skin to the fluffy couscous and creamy sauce-will make this a new favorite.

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Ingredients

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

10 ounce Skin-On Salmon FilletsView ingredient guideLike ingredientDislike ingredient

0.5 cup CouscousView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 teaspoon Za'atar SpiceView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring ¾ cup water and 1 tablespoon butter to a boil in a small pot. Meanwhile, wash and dry all produce (except green beans). Pick the fronds from the dill; finely chop a few fronds to get 1 tablespoon chopped dill and reserve the rest for garnish. Zest the lemon until you have 1 teaspoon zest, then cut the lemon into wedges. Pat the salmon dry with paper towels and season with salt and pepper.
2. Once the water is boiling, stir in the couscous and a large pinch of salt. Cover the pot and set it aside off the heat. Heat a large drizzle of vegetable oil in a large nonstick pan over medium-high heat. Place the salmon in the pan skin-side down and cook until the skin is crisp, 5-6 minutes. Flip and cook to your desired doneness, 2-4 minutes more.
3. While the salmon cooks, make the sauce: In a small bowl, combine the sour cream, chopped dill, half the lemon zest and a squeeze or two of lemon juice. Season with salt and pepper and stir to combine.
4. Cook the green beans: Microwave the green beans in their bag until tender, 2-4 minutes. (If you don’t have a microwave, steam them in a small pot with a splash of water until just tender, 5-7 minutes.) Transfer the beans to a medium bowl, add the remaining 1 tablespoon butter and toss until the butter melts. Season with salt and pepper.
5. Fluff the couscous with a fork and season with salt and pepper. Stir in the remaining lemon zest and half the za’atar spice.
6. Divide the couscous and green beans between plates. Arrange the salmon on top of the couscous. Drizzle the dill sauce over the salmon, then sprinkle with the remaining za’atar and reserved dill fronds. Serve with the lemon wedges on the side for squeezing.

Recipe Tips

FAQ

Can I use frozen salmon?

Yes, but thaw it completely and pat it dry before cooking to ensure crispy skin.

What can I substitute for za'atar?

You can use a mix of dried thyme, sesame seeds and sumac or simply use dried oregano.

Can I make this dish dairy-free?

Yes, use a dairy-free sour cream alternative and replace butter with olive oil or vegan butter.