Za’atar Salmon with Creamy Dill Sauce and Green Beans

This vibrant dish brings together tender salmon, fluffy couscous infused with za’atar and crisp green beans, all topped with a creamy dill sauce. It’s a balanced meal that’s ready in just 20 minutes, perfect for busy weeknights.

The za’atar spice blend adds a warm, herbaceous note to the couscous, while the dill sauce provides a cool, tangy finish. Each element complements the others, creating a plate that’s as delicious as it is beautiful.

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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

1 teaspoon Za'atar SpiceView 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

Instructions

1. Bring a small pot of water to a boil. Add the veggie stock concentrate and couscous, stir, 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 skillet over medium heat, add a drizzle of oil and cook the green beans until crisp-tender, about 4-5 minutes. Season with salt and pepper, then set aside.
3. Pat the salmon dry and season with salt and pepper. In the same skillet, add a little oil and cook the salmon skin-side down (if skin-on) for 4-5 minutes until crispy. Flip and cook another 2-3 minutes for medium or to your liking.
4. Meanwhile, make the dill sauce: Finely chop the dill. In a small bowl, combine sour cream, juice from half the lemon and most of the dill. Season with salt and pepper. Stir well.
5. To serve, fluff the couscous and stir in the za’atar spice. Divide couscous between plates, top with green beans and salmon. Drizzle with dill sauce and garnish with remaining dill. Serve with lemon wedges.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, trout or arctic char work well as substitutes for salmon.

What can I use instead of za'atar?

A mix of dried thyme, sesame seeds and sumac can mimic za’atar’s flavor.

How do I store leftovers?

Store components separately in airtight containers in the fridge for up to 2 days.