Pan-Seared Salmon with Dill Cream Sauce, Asparagus and Couscous

This pan-seared salmon feels luxurious, but it comes together in under 20 minutes. A creamy crème fraîche sauce speckled with fresh dill adds a bright, herbaceous finish that elevates every bite.

Serve the salmon alongside fluffy couscous and snappy sautéed asparagus for a complete meal that’s fancy enough for company yet simple enough for a busy weeknight.

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Ingredients

0.75 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

2 tablespoon Crème FraîcheView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Mushroom Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.125 ounce DillView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Pat salmon dry with paper towels and season with salt and pepper. Heat a drizzle of oil in a large nonstick pan over medium-high heat. Place salmon skin-side down and cook until skin is crisp, 5-7 minutes. Flip and cook until cooked through, 1-2 minutes more. Transfer to a plate and set aside.
2. While salmon cooks, peel and mince or grate garlic. Heat a drizzle of oil in a small pot over medium-high heat. Add garlic and cook until fragrant, about 30 seconds. Add couscous and 1 cup water (2 cups for 4 servings). Bring to a boil, then cover and reduce heat to low. Simmer until tender, 6-8 minutes. Drain any excess liquid if needed. Stir in stock concentrate, 1 tablespoon butter (2 for 4 servings), salt and pepper. Keep covered off heat until ready to serve.
3. Halve, peel and thinly slice shallot. Trim the woody ends from asparagus and cut stalks into 1-inch pieces. Heat a drizzle of oil in the same pan used for salmon over medium-low heat. (If oil remains from the salmon, you can skip the extra drizzle.) Add shallot and asparagus; cook, stirring, until tender, 2-3 minutes. Season with salt and pepper if desired.
4. Meanwhile, pick and chop half the dill fronds (use all for 4 servings). In a small bowl, combine chopped dill and crème fraîche. Add water 1 teaspoon at a time until the mixture reaches a drizzling consistency. Divide couscous, salmon and asparagus among plates. Drizzle the dill cream sauce over the salmon and serve.

Recipe Tips

FAQ

Can I use regular couscous instead of Israeli couscous?

Yes, but cooking times will differ. Israeli couscous is larger and takes 6-8 minutes; regular couscous cooks in about 5 minutes after steeping in hot water.

What can I substitute for crème fraîche?

Sour cream or Greek yogurt mixed with a little milk can work, but the sauce will be tangier and less rich.

How do I know when the salmon is done?

The salmon should flake easily with a fork and be opaque throughout. For medium, cook to an internal temperature of 125°F (52°C); for well-done, 140°F (60°C).