Pan-Seared Salmon with Dill Crème Fraîche and Couscous

This pan-seared salmon recipe brings restaurant-quality flavor to your table in under 20 minutes. The crispy-skinned salmon pairs perfectly with a velvety crème fraîche sauce speckled with fresh dill, creating a dish that feels both luxurious and effortless.

Serve it alongside fluffy couscous and tender sautéed asparagus for a complete meal that’s sure to impress. Whether you’re cooking for a busy weeknight or a special occasion, this recipe delivers elegance without the stress.

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Ingredients

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 BroccoliView 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) SaltView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView 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. Add 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.
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, then cover and reduce to a low simmer. Cook until tender, 6-8 minutes. Drain any excess liquid if necessary. Stir in stock concentrate, 1 tablespoon butter (2 for 4), salt and pepper. Keep covered off heat.
3. Halve, peel and thinly slice shallot. Trim bottom ends from asparagus; cut stalks into 1-inch pieces. Heat a drizzle of oil in the 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. Meanwhile, 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 mixture reaches a drizzling consistency. Divide couscous, salmon and asparagus between plates. Drizzle dill crème fraîche over salmon. Serve.

Recipe Tips

FAQ

Can I use frozen salmon for this recipe?

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

What can I substitute for crème fraîche?

You can use sour cream or Greek yogurt mixed with a little heavy cream to achieve a similar consistency and tanginess.

How do I store leftovers?

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