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; 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 September 09, 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

(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)2971 kJ

Calories710 kcal

Fat41 g

Saturated Fat16 g

Carbohydrate45 g

Sugar6 g

Dietary Fiber5 g

Protein32 g

Cholesterol125 mg

Sodium230 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

•Paper Towel

•Large Pan

•Small Bowl

•Medium Bowl

Instructions

In a small pot, combine ¾ cup water and 1 TBSP butter (1¼ cups water and 2 TBSP butter for 4 servings). Bring to a boil. Meanwhile, wash and dry all produce (except green beans). Pick and finely chop fronds from dill until you have 1 TBSP (2 TBSP for 4). Save remaining dill for garnish. Zest lemon; cut into wedges. Pat salmon dry with paper towels and season with salt and pepper.

Once water is boiling, stir couscous and a big pinch of salt into pot. Cover and remove pot from heat; keep covered off heat until ready to serve. Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add salmon to pan skin side down. Cook until skin is crispy, 5-6 minutes. Flip and cook until opaque and cooked through, 2-4 minutes more.

Meanwhile, 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.

Pierce green bean bag with a fork; place bag on a plate. Microwave until tender, 1-2 minutes. (TIP: No microwave? No problem! Steam beans in a small pot with a splash of water until just tender, 5-7 minutes.) Carefully transfer beans to a medium bowl and toss with 1 TBSP butter 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. Top couscous with salmon. Drizzle salmon with sauce; sprinkle with remaining za’atar and reserved dill to taste. Serve with remaining lemon wedges on the side.