Creamy Dill Salmon with Couscous and Asparagus

This creamy dill salmon is a restaurant-quality dish that comes together in under 30 minutes. The star is a velvety mustard-dill sauce that perfectly complements the rich salmon, while roasted asparagus and buttery Israeli couscous round out the meal.

With minimal prep and simple steps, this recipe is ideal for busy weeknights when you want something special without the fuss. The combination of tangy sour cream, fresh dill and a hint of chili flakes creates a sauce that’s both comforting and bright.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.75 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Line a baking sheet with foil. Wash and dry produce. Trim and discard woody bottom ends from asparagus. Pick and roughly chop fronds from dill.
2. Pat salmon dry with paper towels; season generously with salt and pepper. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add salmon and sear, turning occasionally, until browned all over, 4-8 minutes (it will finish cooking in the next step). Turn off heat; transfer salmon to one side of prepared baking sheet.
3. Add asparagus to opposite side of baking sheet from salmon; toss with a drizzle of olive oil, salt, pepper and chili flakes to taste. Roast on top rack until asparagus is tender and salmon is cooked through, 10-12 minutes. Remove from oven; transfer salmon to a cutting board to rest for 5 minutes.
4. Meanwhile, add couscous and 1 TBSP butter (2 TBSP for 4 servings) to a small pot over medium-high heat. Cook, stirring, until butter has melted and couscous is lightly toasted, 2-3 minutes. Add 1 cup water (2 cups for 4), half the stock concentrates (you’ll use more in the next step) and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until couscous is tender, 6-8 minutes. TIP: Drain excess water if necessary. Keep covered off heat until ready to serve.
5. While couscous cooks, heat pan used for salmon over medium-high heat. Add remaining stock concentrate and ¼ cup water (⅓ cup for 4 servings); bring to a simmer and cook 1-2 minutes. Reduce heat to low and whisk in sour cream, half the chopped dill and mustard to taste. Turn off heat. Stir in 1 TBSP butter (2 TBSP for 4) and any resting juices from salmon. Season with salt and pepper.
6. Fluff couscous with a fork and season with salt and pepper. Slice salmon crosswise. Divide couscous, salmon and asparagus between plates. Spoon sauce over salmon and sprinkle with remaining chopped dill and chili flakes to taste. Serve.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, you can substitute salmon with other firm fish like trout or cod. Adjust cooking time as needed.

What can I use instead of Israeli couscous?

Regular couscous, quinoa or rice can be used. Cooking times may vary.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave.