Mediterranean Salmon

Name: Mediterranean Salmon with Creamy Dill Sauce, Green Beans, and Za’atar Couscous
Total time: 20 min
Yield: 2
Cuisine: North America
Ingredients: ¼ ounce Dill; 1 unit Lemon; 10 ounce Skin-On Salmon Fillets; ½ cup Couscous; 4 tablespoon Sour Cream; 6 ounce Green Beans; 1 teaspoon Za'atar Spice; 2 tablespoon Butter; 2 teaspoon Vegetable Oil; Salt; Pepper

with Creamy Dill Sauce, Green Beans, and Za’atar Couscous

Recipe Development TeamPublished on January 22, 2019

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If you haven’t tried za’atar yet, well, then what za’atar you even doing? The Middle Eastern herb and spice blend livens up pretty much anything you sprinkle it on—here, that’s couscous, which goes from plain to perfect. Not that this dish is otherwise lacking in flavor: between the tender, juicy salmon; buttered green beans; and creamy dill sauce, there’s plenty of impressive elements to choose from.

Allergens:

Fish

•Wheat

•Milk

•Sesame

The quantities provided above are averages only.

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

Total Time20 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

¼ ounce

Dill

1 unit

Lemon

10 ounce

Skin-On Salmon Fillets

(Contains: Fish)

½ cup

Couscous

(Contains: Wheat)

4 tablespoon

Sour Cream

(Contains: Milk)

6 ounce

Green Beans

1 teaspoon

Za'atar Spice

(Contains: Sesame)

Not included in your delivery

2 tablespoon

Butter

(Contains: Milk)

2 teaspoon

Vegetable Oil

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)2929 kJ

Calories700 kcal

Fat41 g

Saturated Fat14 g

Carbohydrate48 g

Sugar5 g

Dietary Fiber5 g

Protein39 g

Cholesterol125 mg

Sodium240 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.

Utensils

•Small pot

•Zester

•Large Pan

•Small Bowl

•Medium Bowl

Instructions

Bring ¾ cup water and 1 TBSP butter to a boil in a small pot. Wash and dry all produce. Pick fronds from dill. Finely chop a few fronds until you have 1 TBSP chopped dill; save remainder for garnish. Zest lemon until you have 1 tsp; cut lemon into wedges. Season salmon with salt and pepper.

Once water is boiling, add couscous and a large pinch of salt to pot. Cover and set aside off heat. Heat a large drizzle of oil in a large, preferably nonstick pan over medium-high heat. Add salmon to pan skin sides down. Cook until skin is crisp, 5-6 minutes. Flip and cook on other side to desired doneness, 2-4 minutes more.

While salmon cooks, in a small bowl, combine sour cream, chopped dill, half the lemon zest, and a squeeze or two of lemon juice. Season with salt and pepper.

Microwave green beans in their bag until tender, 2-4 minutes. Transfer to a medium bowl. Add 1 TBSP butter and stir until melted. Season with salt and pepper.

Fluff couscous with a fork; season with salt and pepper. Stir in remaining lemon zest and half the za’atar.

Divide couscous and green beans between plates, then arrange salmon on top of couscous. Drizzle sauce over salmon, then sprinkle with remaining za’atar and reserved dill (to taste). Serve with remaining lemon wedges on the side for squeezing over.