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

This pan-seared salmon recipe brings together crispy-skinned fillets, fluffy couscous and tender asparagus in one satisfying meal. The star is a simple yet luxurious dill-infused crème fraîche sauce that adds a bright, herbaceous finish.

Ready in just 20 minutes, this dish is perfect for busy weeknights when you want something special without the fuss. The combination of textures and flavors-crispy salmon, creamy sauce and snappy vegetables-will make it a regular in your dinner rotation.

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Ingredients

0.75 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

12 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

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

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

Recipe Tips

FAQ

Can I use a different type of couscous?

Yes, you can substitute regular couscous or another small pasta. Adjust cooking time according to package directions.

What can I use instead of crème fraîche?

Sour cream or Greek yogurt mixed with a little milk can work as a substitute, though the flavor will be slightly different.

How do I know when the salmon is cooked through?

The salmon should flake easily with a fork and the internal temperature should reach 145°F (63°C).