Za’atar Salmon with Creamy Dill Sauce and Green Beans

This vibrant dish brings together the rich flavors of the Mediterranean in a quick and satisfying meal. Flaky salmon fillets with crispy skin are paired with fluffy couscous infused with za’atar, a fragrant Middle Eastern spice blend. Buttered green beans add a fresh crunch, while a creamy dill sauce ties everything together with a bright, herbaceous finish.

Perfect for a busy weeknight, this recipe comes together in just 20 minutes and delivers restaurant-quality results. The za’atar adds a unique, earthy note that elevates the couscous and the simple pan-seared salmon is cooked to perfection. Serve with lemon wedges for an extra burst of citrus.

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Ingredients

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

10 ounce Skin-On Salmon FilletsView ingredient guideLike ingredientDislike ingredient

0.5 cup CouscousView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 teaspoon Za'atar SpiceView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring ¾ cup water and 1 tablespoon butter to a boil in a small pot. Meanwhile, wash and dry all produce. Pick dill fronds; finely chop a few until you have 1 tablespoon, reserving the rest for garnish. Zest the lemon until you have 1 teaspoon; cut the lemon into wedges. Season the salmon fillets with salt and pepper.
2. Once the water is boiling, add the couscous and a large pinch of salt to the pot. Cover and set aside off the heat. Heat a large drizzle of vegetable oil in a large nonstick pan over medium-high heat. Place the salmon in the pan skin-side down. Cook until the skin is crisp, 5-6 minutes. Flip and cook to your desired doneness, 2-4 minutes more.
3. While the salmon cooks, make the sauce: In a small bowl, combine the sour cream, chopped dill, half the lemon zest and a squeeze or two of lemon juice. Season with salt and pepper.
4. Microwave the green beans in their bag until tender, 2-4 minutes. Transfer to a medium bowl, add 1 tablespoon butter and stir until melted. Season with salt and pepper.
5. Fluff the couscous with a fork; season with salt and pepper. Stir in the remaining lemon zest and half the za’atar.
6. Divide the couscous and green beans between plates. Arrange the salmon on top of the couscous. Drizzle the sauce over the salmon, then sprinkle with the remaining za’atar and reserved dill to taste. Serve with the remaining lemon wedges on the side for squeezing.

Recipe Tips

FAQ

Can I use frozen salmon for this recipe?

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

What can I substitute for za'atar?

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

Can I make this recipe dairy-free?

Yes, replace the butter with a plant-based alternative and use a dairy-free yogurt or vegan sour cream for the sauce.