Za’atar Spiced Salmon with Creamy Dill Sauce and Couscous

This vibrant salmon dish brings together the earthy, tangy flavors of za’atar with a creamy dill sauce that brightens every bite. Paired with fluffy couscous and tender green beans, it’s a complete meal that feels special enough for company but comes together in just 20 minutes.

The secret is in the simplicity: perfectly seared salmon with crispy skin, a quick microwave-steamed vegetable and a sauce that takes seconds to whisk. Whether you’re new to za’atar or a longtime fan, this recipe is sure to become a weeknight favorite.

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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

0.75 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. Save the remainder for garnish. Zest the lemon until you have 1 teaspoon zest, then 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. Add the salmon 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, combine the 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 to taste.
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 the 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 the couscous with a fork, then season with salt and pepper. Stir in the remaining lemon zest and half the za’atar spice.
6. Divide the couscous and green beans between plates. Arrange the salmon on top of the couscous. Drizzle the dill sauce over the salmon, then sprinkle with the remaining za’atar and reserved dill fronds. Serve with the remaining lemon wedges on the side for squeezing over.

Recipe Tips

FAQ

Can I use frozen salmon?

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

What can I substitute for za'atar?

A mix of dried thyme, sesame seeds and sumac (or lemon zest) can mimic za’atar’s flavor.

Is this recipe gluten-free?

Couscous is made from wheat, so it contains gluten. For a gluten-free version, use quinoa or rice.