Creamy Lemon Dill Salmon
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Creamy Lemon Dill Salmon

Creamy Lemon Dill Salmon

with Harissa Bulgur Salad

Fishing for some cooking compliments? We’ve got just the thing. Here, salmon fillets are seared until crisp-skinned and flaky, then drizzled with a smoky lemon crema and sprinkled with aromatic Za’atar spice. They’re paired with a chewy bulgur salad that features fresh tomato and cucumber for a meal that’s sure to help you find that dinner dev-ocean you’ve been searching for.

No Oven
Calorie Smart

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time5 minutes


serving amount

1 clove


1 tablespoon

Za'atar Spice

½ cup

Bulgur Wheat

(Contains Wheat)

1 unit

Chicken Stock Concentrate

1 unit


¼ ounce


1 unit

Roma Tomato

1 unit

Persian Cucumber

2 tablespoon

Sour Cream

(Contains Milk)

1 tablespoon

Harissa Powder

10 ounce


(Contains Fish)

Not included in your delivery

2 teaspoon

Cooking Oil




Nutrition Values

/ per serving
Calories630 kcal
Fat33 g
Saturated Fat7 g
Carbohydrate51 g
Sugar5 g
Dietary Fiber9 g
Protein37 g
Cholesterol85 mg
Sodium610 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small pot
Small Bowl
Paper Towel
Large Pan
Medium Bowl


Cook Bulgur

• Wash and dry all produce. • Peel and mince garlic. • Heat a drizzle of oil in a small pot over medium-high heat. Add garlic. Cook, stirring, until fragrant, 30 seconds. • Add bulgur, stock concentrate, 1 cup water, ½ tsp harissa powder (be sure to measure), and salt (we used ½ tsp). (For 4 servings, use 2 cups water and 1 tsp harissa powder; we used 1 tsp salt.) Bring to a boil, then cover and reduce to a low simmer. Cook until water has absorbed and bulgur is tender, 12-15 minutes. • Keep covered off heat until ready to use in step 5.


• While bulgur cooks, zest and quarter lemon. Pick and finely chop fronds from dill. Finely dice tomato. Trim and finely dice cucumber.

Make Sauce

• In a small bowl, combine sour cream, lemon zest, half the chopped dill, and a squeeze of lemon juice. Season with salt and pepper.

Cook Salmon

• Pat salmon* dry with paper towels and season with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add salmon skin sides down. Cook until skin is crisp and fish is almost cooked through, 5-7 minutes. Flip and cook until fish is opaque and cooked through, 1-2 minutes more. • Remove from pan and set aside.

Make Bulgur Salad

• In a medium bowl, combine cooked bulgur, tomato, cucumber, remaining chopped dill, and a squeeze of lemon juice to taste. Season with salt and pepper.


• Divide salmon between plates and drizzle with creamy lemon dill sauce. Sprinkle with a pinch of Za’atar Spice to taste. Serve bulgur salad on the side. Squeeze juice from any remaining lemon wedges over top and serve.