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

This pan-seared salmon recipe brings luxury to your weeknight dinner table in under 20 minutes. The salmon is cooked to perfection with crispy skin, then paired with a creamy dill sauce that adds a fresh, herbaceous note.

Serve it alongside fluffy couscous and sautéed asparagus for a complete meal that feels fancy but is surprisingly simple to prepare. Perfect for a quick yet impressive dinner any night of the week.

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Ingredients

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

0.75 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

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

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Pat salmon dry with paper towels and season both sides 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 crispy, 5-7 minutes. Flip and cook until cooked through, 1-2 minutes more. Transfer to a plate.
2. While salmon cooks, wash and dry produce. 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, cover and reduce heat to low. Simmer until tender, 6-8 minutes. Drain any excess liquid if needed. Stir in mushroom stock concentrate, 1 tablespoon butter (2 for 4 servings), salt and pepper. Keep covered off heat until serving.
3. Halve, peel and thinly slice shallot. Trim bottom 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. Add shallot and asparagus. Cook, stirring, until tender, 2-3 minutes. Season with salt and pepper if desired.
4. Pick and chop half the dill fronds (all for 4 servings). In a small bowl, combine chopped dill and crème fraîche. Add water 1 teaspoon at a time until the sauce reaches a drizzling consistency. Divide couscous, salmon and asparagus among plates. Drizzle dilly crème fraîche over salmon and serve.

Recipe Tips

FAQ

Can I use frozen salmon?

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

What can I substitute for crème fraîche?

Sour cream or Greek yogurt mixed with a little lemon juice can work, but the flavor will be slightly different.

How do I store leftovers?

Store salmon, couscous and asparagus separately in airtight containers in the refrigerator for up to 2 days. Reheat gently.