Seared Salmon with Lemon-Dijon Sauce

Toss Brussels sprouts on a baking sheet with a large drizzle of oil, salt, and pepper.

Roast on top rack until browned and tender, 20-25 minutes.

Meanwhile, heat a drizzle of oil in a small pot over medium-high heat. Add couscous, half the garlic, and a big pinch of salt. Cook, stirring constantly, until couscous is toasted and garlic is fragrant, 1-2 minutes.

Add stock concentrate and 1 cup water (2 cups for 4 servings). Bring to a boil, then cover and reduce heat to low. Cook until couscous is tender, 6-8 minutes.

Keep covered until ready to serve.

While couscous cooks, pat salmon* dry with paper towels; 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. Cook until skin is crisp, 5-7 minutes.

Flip and cook until salmon is cooked through, 1-2 minutes more.

Turn off heat; transfer to a plate. Wipe out pan and let cool slightly.

Dice 2 TBSP butter (4 TBSP for 4 servings) into ½-inch pieces.

In a small bowl, combine mustard, juice from two lemon wedges, 1 TBSP water, ½ tsp sugar, and as much lemon zest as you like. (For 4, use juice from four wedges, 2 TBSP water, and 1 tsp sugar.)

Heat a drizzle of oil in pan used for salmon over medium heat. Add remaining garlic and a pinch of salt. Cook, stirring occasionally, until fragrant, 30-60 seconds.

Whisk in lemon-Dijon mixture. Add diced butter one piece at a time, whisking constantly, until butter has melted and sauce has thickened, 1-2 minutes more.

Keep covered off heat until ready to serve.