Crispy Salmon with Za’atar Couscous and Creamy Dill Sauce

This salmon dinner is anything but ordinary. With crispy-skinned fillets, fluffy couscous seasoned with aromatic za’atar and a cool, creamy dill sauce, every bite is packed with flavor. Tender green beans tossed in butter round out the plate for a satisfying meal that comes together in just 20 minutes.

Za’atar is a Middle Eastern spice blend that adds a tangy, herbaceous kick to the couscous. Paired with the richness of the salmon and the brightness of lemon, this dish is sure to become a weeknight 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 SalmonView 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. In a small pot, combine ¾ cup water and 1 tablespoon butter. Bring to a boil. Meanwhile, wash and dry all produce (except green beans). Pick and finely chop dill fronds until you have 1 tablespoon. Save remaining dill for garnish. Zest the lemon; cut into wedges. Pat salmon dry with paper towels and season with salt and pepper.
2. Once water is boiling, stir in couscous and a big pinch of salt. Cover and remove pot from heat; keep covered off heat until ready to serve. Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add salmon skin side down. Cook until skin is crispy, 5-6 minutes. Flip and cook until opaque and cooked through, 2-4 minutes more.
3. 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.
4. Pierce green bean bag with a fork; place bag on a plate. Microwave until tender, 1-2 minutes. (No microwave? 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 tablespoon butter until melted. Season with salt and pepper.
5. Fluff couscous with a fork; season with salt and pepper. Stir in remaining lemon zest and half the za’atar.
6. 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.

Recipe Tips

FAQ

Can I use frozen salmon?

Yes, but thaw it completely in the refrigerator overnight and pat it very 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 with a pinch of sesame seeds.

Can I make this dish dairy-free?

Yes, use a dairy-free sour cream alternative and substitute the butter with a plant-based butter or olive oil.