Salmon with Dilly Crème Fraîche & Brussels

• 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.