Thyme Salmon with Zucchini Couscous
plus Tomato Cream Sauce & Lemon
- Milk
- Wheat
- Fish
This dish will quickly become one of your go-to faves, while also walking you through the basics of a game-changing pan sauce (it’s all about the sauce!). Pan-seared chicken seasoned with thyme is served on a springy bed of lemon couscous loaded with garlicky sautéed zucchini and scallions. Top with a buttery tomato-cream pan sauce and a squeeze of fresh lemon for bright, juicy contrast. What time is it? Dinner thyme!
Ingredients
1 unit
Zucchini
2 tablespoon
Cream Cheese
(Contains: Milk)
2 unit
Chicken Stock Concentrate
1 unit
Lemon
1 teaspoon
Dried Thyme
1 unit
Tomato
2 clove
Garlic
2 unit
Scallions
¾ cup
Pearl Couscous
(Contains: Wheat)
10 ounce
Salmon
(Contains: Fish)
Not included in your delivery
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Wash and dry produce.
Trim and dice zucchini into ¼-inch pieces. Peel and finely chop garlic. Finely dice tomato. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lemon.
Heat a drizzle of oil in a large pan over medium-high heat. Add zucchini; season with half the garlic, salt, and pepper. Cook, stirring frequently, until browned and tender, 4-7 minutes.
Turn off heat. Transfer to a plate; cover with foil to keep warm. Wipe out pan.
While zucchini cooks, melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high heat. Add couscous and remaining garlic; cook, stirring, until fragrant, 30 seconds.
Stir in ¾ cup water (1½ cups for 4) and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until couscous is tender, 6-8 minutes.
Drain any excess water if necessary. Keep covered off heat until ready to use in Step 6.
Pat salmon* dry with paper towels; season all over with thyme, salt, and pepper.
Heat a drizzle of oil in pan used for zucchini over medium-high heat. Add salmon, skin sides down, and cook until skin is crisp, 5-7 minutes. Flip and cook until cooked through, 1-2 minutes more.
Turn off heat; transfer salmon to a plate to rest. Let pan cool for 1-2 minutes.
Melt 1 TBSP butter (2 TBSP for 4 servings) in same pan over medium heat. Add tomato and scallion whites; season with salt and pepper. Cook, stirring occasionally, until slightly softened, 2-3 minutes.
Stir in stock concentrates and ¼ cup water (⅓ cup for 4). Cook, stirring occasionally, until slightly reduced, 2-3 minutes.
Remove pan from heat. Whisk in cream cheese until melted and combined. Season with salt and pepper.
To pot with couscous, stir in zucchini, scallion greens, and lemon zest. Stir in a squeeze of lemon juice to taste. Season with salt and pepper to taste.
Divide zucchini couscous between plates. Top with salmon; drizzle with tomato cream sauce. Serve with remaining lemon wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: The creamy sauce was a hit, with many praising its deliciousness and how well it complemented the dish 🍲.
- Ease of prep: A few found it had more steps than usual, but the simple yet flavorful sauce was easy to make.
- Suggestions: Consider substituting the protein; some enjoyed it with chicken instead of salmon.
Reviews from our home cooks
The sauce on this one is simple to make but incredibly delicious. Overall the meal was healthy and filling.
Finally, an option to change this to salmon, even better. We did add extra tomato paste from the pantry to balance the flavor better.
The portion is small for one person only. Not enough for 2 adults
A few more steps than I am used to but super flavorful
I substituted the salmon and it was excellent! Loved the creamy sauce!
Everything tasted great together, I had the salmon it was good
This is a repeat recipe but with salmon and was as yummy as before.
I subbed dill for the thyme leaves and subbed the salmon for chicken. Delicious!
