HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCreamy Lemon Dill Salmon
Creamy Lemon Dill Salmon

Creamy Lemon Dill Salmon

with Harissa Bulgur Salad

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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.

Tags:No OvenCalorie Smart

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

Total Time30 minutes
Prep Time5 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 clove


1 tablespoon

Za'atar Spice

½ cup

Bulgur Wheat


1 unit

Chicken Stock Concentrate

1 unit


¼ ounce


1 unit

Roma Tomato

1 unit

Persian Cucumber

2 tablespoon

Sour Cream


1 tablespoon

Harissa Powder

10 ounce



Not included in your delivery

2 teaspoon

Cooking Oil

Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ 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.
Utensilsarrow down iconarrow down icon
Small pot
Small Bowl
Paper Towel
Large Pan
Medium Bowl
Instructionsarrow up iconarrow up icon
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• 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.


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


• 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.


• 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.