Mediterranean Salmon
with Creamy Dill Sauce, Green Beans & Za’atar Couscous
- Fish
- Sesame
- Milk
If you haven’t tried za’atar yet, well, then what za’atar you even doing? The Middle Eastern herb and spice blend has tart, nutty flavors that liven up pretty much anything—here, that’s couscous, which goes from plain to perfect. Not that this dish is otherwise lacking in flavor: Between the tender and flaky salmon, green beans, and creamy dill sauce, there’s plenty of impressive elements to choose from.
Ingredients
1 unit
Veggie Stock Concentrate
6 ounce
Green Beans
4 tablespoon
Sour Cream
1 unit
Lemon
2.5 ounce
French Couscous
¼ ounce
Dill
10 ounce
Salmon
(Contains: Fish)
1 tablespoon
Za'atar Spice
(Contains: Sesame)
Not included in your delivery
1 tablespoon (tbsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 450 degrees. Wash and dry all produce. • In a small pot, combine stock concentrate with ¾ cup water (1½ cups for 4 servings); bring to a boil. • Pick fronds from dill; finely chop 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.
• Toss green beans on a baking sheet with a drizzle of oil, salt, and pepper. • Roast until browned and tender, 10-12 minutes.
• Once stock mixture is boiling, stir in couscous and a big pinch of salt. Cover pot and remove from heat. Let stand until step 5. • 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 crispy, 5-7 minutes. Flip and cook until fish is opaque and cooked through, 1-2 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.
• Fluff couscous with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and season with salt and pepper. Stir in remaining lemon zest and ½ tsp Za’atar Spice (1 tsp for 4). (You’ll use more Za’atar Spice for serving.)
• Divide couscous and green beans between plates. Top couscous with salmon. Drizzle salmon with sauce; sprinkle with a pinch of remaining Za’atar Spice and reserved dill to taste. Serve with remaining lemon wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the dill sauce and za'atar-spiced couscous; some found the salmon fresh and delicious 🐟.
- Ease of prep: Customers praised how quick and simple this meal was to prepare, with several mentioning it felt restaurant-quality.
- Suggestions: Consider toasting the za'atar spices first; some preferred steaming the green beans instead of roasting.
- Portions: A few noted the salmon portions were on the small side; some wanted more green beans.
- Texture: Several enjoyed the crispy salmon skin, though some found the couscous dry or grainy.
Reviews from our home cooks
Excellent meal. Good quality salmon. String beans were fresh and tasted very good. The za'atar spice was perfect for the couscous. The creamy dill sauce was perfect for the salmon. This was a very easy recipe. Would definitely like this one again. Dill was nice and fresh also.
Delicious!! Very nice salmon, sweet not "fishy." Was familiar with za'atar from our local Palestinan restaurant but never tried it myself. It was the bomb in the couscous! Liked how easy and flavorful the sauce for the fish was. I grab an extra pot and steaming basket for the green beans now. We just don't care for oven roasted string beans.
I loved the za'tar seasoning which I had not used before. The dill sauce was a lovely cool, fresh addition at the end. I did roast salmon on the same sheet pan as the green beans, rather than cooking separately, to make cleanup easier. The beans & salmon cooked at the same rate & were done together.
We love salmon. The dill sauce was tasty. The spices and the lemon peel in the couscous was just right with the salmon. I steamed the green beans instead of roasting them for a change since other meals had the roasted ones.
Absolutely LOVED the dill sauce on this salmon - so good! The couscous and green beans were additionally delicious. I did have to cook my salmon longer than directed because the pieces were about 2 inches thick at the widest point, but otherwise super yummy!
How were these green beans so good? And the fresh dill with the sour cream we loved. The best part of this meal was the PERFECTLY cooked salmon. I will be following these cooking instructions every time I make salmon now.
Another easy to prepare delicious meal. The salmon was very tasty, the green beans perfect as always, and the couscous was a perfect accompaniment. Love the dill sauce! The lemon was the perfect accent for brightness.
Salmon has always been my favorite and this recipe did not disappoint. The sauce really added to the flavor of the salmon. The green beans were fresh, crisp and delicious and I absolutely love any kind of couscous. It was perfect with this meal.
The salmon and green beans in this recipe were excellent, and the dill sauce was equally tasty. The couscous was a bit lacking, though it could have been my own prep that was the reason. I think a toasted Israeli cous cous would have been a great compliment to this delicious meal.
Good sized portions of salmon and couscous. Could use a few more green beans. Dill sauce was tasty.
