Za’atar Salmon with Creamy Dill Sauce, Green Beans and Lemon Couscous

If you haven’t tried za’atar yet, you’re in for a treat. This Middle Eastern spice blend adds a tangy, herbaceous kick to anything it touches. Here, it transforms simple couscous into a flavorful bed for tender salmon.

This dish brings together juicy salmon, crisp green beans and a creamy dill sauce for a well-rounded meal that’s impressive yet easy enough for a weeknight. Ready in about 20 minutes, it’s a perfect way to elevate your dinner routine.

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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. Wash and dry all produce. Bring 1 cup water and 1 tablespoon butter to a boil in a small pot. Pick fronds from dill; finely chop a few fronds until you have 1 tablespoon chopped dill. Reserve the remainder for garnish. Zest lemon until you have 1 teaspoon zest, then cut the lemon into wedges. Season salmon fillets with salt and pepper.
2. Once water is boiling, add couscous and a large pinch of salt to the pot. Cover and set aside off heat. Heat a large drizzle of vegetable oil in a large nonstick pan over medium-high heat. Add salmon to the pan skin-side down. Cook until skin is crisp, 5-6 minutes. Flip and cook on the other side to desired doneness, 2-4 minutes more.
3. While salmon cooks, combine sour cream, chopped dill, half the lemon zest and a squeeze or two of lemon juice in a small bowl. Season with salt and pepper.
4. Pierce the green bean bag with a fork and place on a microwave-safe plate. Microwave on high for 3-4 minutes until tender. Carefully remove green beans from the bag and transfer to a medium bowl. Add 1 tablespoon butter and toss to melt. Season with salt and pepper.
5. Fluff couscous with a fork, then season with salt and pepper. Stir in remaining lemon zest and half the za’atar spice.
6. Divide couscous and green beans between plates. Arrange salmon on top of couscous. Drizzle sauce over salmon, then sprinkle with remaining za’atar and reserved dill to taste. Serve with lemon wedges on the side for squeezing.

Recipe Tips

FAQ

Can I use frozen salmon?

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

What can I substitute for za'atar?

You can mix dried thyme, sesame seeds, sumac and a pinch of salt as a substitute.

Can I make this dish dairy-free?

Replace butter with a dairy-free alternative and use a plant-based sour cream or yogurt for the sauce.