Salmon with Dilly Crème Fraîche & Asparagus
Elevated Dinners, Impressively Easy
- Fish
- Wheat
- Milk
Pan-seared salmon already feels luxe. Add a crème fraîche sauce speckled with herbaceous chopped dill, and you’ll elevate your dinner to restaurant-quality—all in under 20 minutes. Serve alongside fluffy couscous and snappy sautéed asparagus for fanciness in a flash.
Ingredients
10 ounce
Skin-on Salmon
(Contains: Fish)
2 clove
Garlic
2.5 ounce
Israeli Couscous
(Contains: Wheat)
1 unit
Mushroom Stock Concentrate
1 unit
Shallot
6 ounce
Asparagus
¼ ounce
Dill
2 tablespoon
Crème Fraîche
(Contains: Milk)
Not included in your delivery
1 tablespoon
Cooking Oil
1 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Pat salmon* dry and season with salt and pepper. Drizzle oil in a hot large pan. Cook salmon, skin sides down, until skin is crisp, 5-7 minutes, then flip and cook until cooked through, 1-2 minutes more. • Turn off heat; transfer to a plate.
• While salmon cooks, wash and dry produce. Peel and mince or grate garlic. • Drizzle oil in a small pot over medium-high heat. Add garlic and cook, stirring, until fragrant, 30 seconds. • Add couscous and ¾ cup water (1½ cups for 4); bring to a boil, then cover and reduce to a low simmer. Cook until tender, 6-8 minutes. TIP: Drain any excess liquid if necessary. • Stir in stock concentrate, 1 TBSP butter (2 TBSP for 4), salt, and pepper. Keep covered off heat until ready to serve.
• Halve, peel, and thinly slice shallot. Trim bottom ends from asparagus; cut stalks into 1-inch pieces. • Drizzle oil in hot pan used for salmon. Add shallot and asparagus. Cook, stirring, until tender, 2-3 minutes. Season with salt and pepper if desired. TIP: If there’s still oil in pan from salmon, feel free to skip the drizzle!
• Meanwhile, chop half the dill (all for 4). In a small bowl, combine chopped dill and crème fraîche. • Add water 1 tsp at a time until mixture reaches a drizzling consistency. • Drizzle dilly crème fraîche over salmon and serve with couscous and asparagus.
Salmon is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the salmon's freshness, while some found the dill sauce bland; adding lemon juice brightened it up 🍋.
- Ease of prep: Quick and simple to make, though some found the cooking order confusing; prepping ingredients first helped.
- Suggestions: Consider pan-searing salmon last to keep it warm; try baking to avoid splatter. Add lemon to enhance the sauce.
- Leftovers: Sauce thickened nicely in the fridge, improving flavor. Asparagus and shallots were a hit as leftovers.
- Portions: Several wanted more asparagus and couscous; fish portions felt small to some for a premium meal.
Reviews from our home cooks
Delicious and easy to prepare. Love the addition of the asparagus, a nice change to the usual vegetables & paired really well with the fish. I really like the sauce as well. Another simple recipe that I can duplicate at home and probably will!
This is a perfect combination! We love how the couscous is put together. Loved the combination of asparagus and shallots and the salmon tasted amazing! My 13 year old daughter did 95% of the work to make this.
Fish portions were right-on; loved the dilly sauce on the Salmon; asparagus was a nice change.
Salmon was fresh and moist. Dill crème sauce kicked it up a notch.
This is really good, but we felt that the creme fraiche and dill mixture didn't have enough acid, so I added just a bit of lemon juice to it. It gave the sauce the extra brightness it needed. I would suggest that you include a little bit of lemon to the recipe. It did wonders!
Instructions were very cut and dry, not in detail like any other recipe I've received. For me, this was a challenge as I am not so good at staying on track without step by step instructions. The quality of the Salmon and asparagus was very good.
So tasty!! The shallot and asparagus was a great combo!! Sautéed in the salmon oil left over in pan and it was soooo good!!
Very good sauce for the salmon, and I learned shallots are amazing! They complimented the asparagus so well.
Yay, salmon! Delicious combination of flavors. I did add some pickle juice and some seasoning to the dill sauce for flavor.
I let the asparagus cook on med high for another 5 minutes to really get them tender yet charred just enough. I don't like them too crispy like still raw. I also had to reheat the salmon by putting it back in the pan after the asparagus letting it get hot and sizzling again. So I cooked it last for like only 2 minutes. But it sat there too long after I cooked it. Once everything was hot together, the whole meal was really good.
