Za’atar Salmon with Creamy Dill Sauce and Green Beans

If you haven’t tried za’atar yet, you’re in for a treat. This Middle Eastern spice blend transforms simple couscous into something extraordinary. Paired with tender, juicy salmon, buttery green beans and a cool dill sauce, every bite is packed with flavor.

This recipe comes together in just 20 minutes, making it perfect for a quick weeknight dinner that feels special. The crispy-skinned salmon sits atop fluffy couscous, all drizzled with a creamy lemon-dill sauce and finished with a sprinkle of za’atar.

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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 until you have 1 tablespoon chopped dill, saving the rest for garnish. Zest the lemon to get 1 teaspoon zest, then cut the lemon into wedges. Season salmon 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 drizzle of vegetable oil in a large nonstick pan over medium-high heat. Add salmon skin-side down and cook until skin is crisp, 5-6 minutes. Flip and cook 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. Poke holes in 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 beans from the bag and transfer to a medium bowl with 1 tablespoon butter. Toss to melt butter, then 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.
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 dill to taste. Serve with lemon wedges on the side.

Recipe Tips

FAQ

Can I use frozen salmon?

Yes, just thaw it completely and pat dry before cooking. Adjust cooking time as needed.

What can I substitute for za'atar?

Try a mix of dried thyme, sesame seeds and sumac or use dried oregano as a simple alternative.

Is this recipe gluten-free?

Couscous is made from wheat, so it contains gluten. Use gluten-free couscous or quinoa instead.