Salmon with Dilly Crème Fraîche & Green Beans
plus Couscous & Shallot
- Fish
- Wheat
- Milk
Pan-seared salmon already feels luxe. Add a crème fraîche sauce speckled with herbaceous 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
Salmon
(Contains: Fish)
2 clove
Garlic
¾ cup
Israeli Couscous
(Contains: Wheat)
1 unit
Mushroom Stock Concentrate
1 unit
Shallot
6 ounce
Green Beans
¼ ounce
Dill
2 tablespoon
Crème Fraîche
(Contains: Milk)
6 ounce
Asparagus
Not included in your delivery
Cooking Oil
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Pat salmon dry with paper towels and season with salt and pepper. • Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add salmon to pan (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 to a plate.
• While salmon cooks, wash and dry produce. Peel and mince or grate garlic. • Heat a drizzle of oil in a small pot over medium-high heat. Add garlic and cook, stirring, until fragrant, 30 seconds. • Add couscous and 1 cup water (2 cups for 4 servings); 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. • Heat a drizzle of oil in pan used for salmon over medium-low heat. (TIP: If there’s still oil in pan from salmon, feel free to skip the drizzle!) Add shallot and asparagus. Cook, stirring, until tender, 2-3 minutes. Season with salt and pepper if desired.
• Meanwhile, pick and chop half the fronds from dill (all for 4 servings). In a small bowl, combine chopped dill and crème fraîche. Add water 1 tsp at a time until mixture reaches a drizzling consistency. • Divide couscous, salmon, and asparagus between plates. Drizzle dilly crème fraîche over salmon. Serve.
Fish is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the salmon and dilly crème fraîche combo, though some found the sauce bland; adding lemon juice boosted flavor 🍋.
- Ease of prep: Quick and easy to prepare for most, though some noted timing issues with couscous taking longer than expected.
- Suggestions: Consider toasting the couscous first for better flavor; start couscous earlier to avoid cold salmon.
- Portions: Some found the salmon portions too small for a satisfying meal; a few wanted more asparagus.
- Couscous: Opinions varied; many enjoyed the mushroom-flavored couscous, while others found it bland or preferred alternatives.
Reviews from our home cooks
Wow! Wish I could give this 5 stars. Amazing flavors. Shallot was perfect with the asparagus, the dill and crème fresh was really nice, and the mushroom stock was great in the couscous. My only suggestion would be to have customers brown the couscous. It always tastes better toasted.
This is delicious! I added lime juice to the creme fraiche and that gave it an extra kick. All the flavors blended so well together. It was so easy and tasted like a meal you would get at a high priced restaurant.
I think the only thing was the creme fraiche was not salted enough, but that may have been oversight on my part. Very very yummy and a great amount of food for each portion. Would definitely reorder and recommend.
Love this meal, we love Hello Fresh salmon, perfect every time, asparagus was fresh and the meal was quick to prepare, will get this again.
This was the best salmon I ever made. The fish was fresh, the couscous was delicious and I loved the scallions paired with the asparagus.
This is one of our favorite Hello Fresh meals. We like the absence of rice, potatoes, and carrots. And we like the additional flavors of the mushroom stock and the Crème Fraiche.
This is a yummy way to eat salmon. My husband is not a fish fan, but he ate this and was impressed. It was easy and quick to make too.
The cous cous should be started first since it takes the longest. By following the recipe, I ended up with cold salmon while waiting for the cous cous to cook. The dilly creme fraiche was not very good. It tasted like water. Adding some garlic or lemon would have helped give it a little extra pop.
I overcooked the salmon by mistake and it still tasted great. I don't care for dill, but the crème fraîche tasted great anyway with the fish.
Delicious; loved the portions and the taste. Especially like the asparagus with shallot; and the fresh dill crème fraiche.
