HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMediterranean Salmon
Mediterranean Salmon

Mediterranean Salmon

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

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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 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.


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

Total Time20 minutes
Prep Time5 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Veggie Stock Concentrate

¼ ounce


1 unit


10 ounce



½ cup

French Couscous


4 tablespoon

Sour Cream


1 tablespoon

Za'atar Spice

6 ounce

Green Beans

Not included in your delivery

1 tablespoon

Vegetable Oil

Kosher Salt


1 tablespoon


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Calories730 kcal
Fat43 g
Saturated Fat13 g
Carbohydrate58 g
Sugar6 g
Dietary Fiber6 g
Protein37 g
Cholesterol110 mg
Sodium370 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
Paper Towel
Baking Sheet
Large Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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• 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.