Za’atar Salmon with Creamy Dill Sauce and Couscous

If you haven’t tried za’atar yet, you’re in for a treat. This Middle Eastern spice blend brings tart, nutty notes that transform simple couscous into something special. Paired with tender salmon, crisp green beans and a cool dill sauce, this dish is a weeknight winner.

Ready in just 20 minutes, this recipe is perfect for busy evenings when you want something impressive without the fuss. The creamy dill sauce adds a refreshing finish that balances the warm spices beautifully.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2.5 ounce French CouscousView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

1 tablespoon Za'atar SpiceView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a small pot of water to a boil. Add the couscous, cover and remove from heat. Let sit for 5 minutes, then fluff with a fork.
2. While the couscous sits, trim the green beans. In a large skillet, heat the cooking oil over medium-high heat. Add the green beans and cook until tender-crisp, about 3-4 minutes. Season with salt and pepper, then transfer to a plate.
3. Pat the salmon dry and season with salt and pepper. In the same skillet, add the butter and cook the salmon skin-side down (if skin-on) for 3-4 minutes per side, until cooked through. Remove from skillet.
4. In a small bowl, stir together the sour cream, juice of half the lemon and finely chopped dill. Season with salt and pepper to taste.
5. Stir the za’atar spice and veggie stock concentrate into the cooked couscous. Add a splash of water if needed to loosen.
6. Serve the salmon over the za’atar couscous with green beans on the side. Drizzle with the creamy dill sauce and garnish with lemon wedges.

Recipe Tips

FAQ

Can I use dried dill instead of fresh?

Yes, but use about 1 teaspoon of dried dill, as dried herbs are more concentrated.

What can I substitute for za'atar?

You can use a mix of dried thyme, sesame seeds and sumac or simply use dried oregano.

Can I use a different fish?

Absolutely! Trout or arctic char work well in this recipe.