Herby Salmon With Red Pepper Cream Sauce

Heat a drizzle of oil in a small pot over medium-high heat. Add garlic and cook, stirring, until softened and fragrant, 30-40 seconds.

Stir in couscous, 1 cup water (2 cups for 4 servings), and ¼ tsp salt (½ tsp for 4); bring to a boil, then reduce to a low simmer and cover. Cook until couscous is tender, 6-8 minutes.

Keep covered off heat until ready to serve.

While couscous cooks, toss zucchini and onion wedges on a baking sheet with a drizzle of olive oil, salt, and pepper.

Roast on top rack until golden brown and tender, 14-16 minutes.

Meanwhile, pat salmon* dry with paper towels and season all over with ¼ tsp Tuscan Heat Spice (½ tsp for 4 servings), salt, and pepper. (You'll use more Tuscan Heat Spice in the next step.)

Heat a drizzle of oil in a large pan over medium heat. Add salmon to pan, skin sides down; cook until skin is crisp and fish is almost cooked through, 6-8 minutes.

Flip and cook until fish is opaque and cooked through, 2-3 minutes more. Turn off heat; transfer to a plate. Wipe out pan.

Melt 1 TBSP butter (2 TBSP for 4 servings) in same pan over medium-high heat. Add chopped onion and cook, stirring occasionally, until softened, 3-5 minutes. Add ½ cup water, cream cheese, stock concentrate, half the jam, and ¼ tsp Tuscan Heat Spice. (For 4, use 1 cup water, all the jam, and ½ tsp Tuscan Heat Spice.) Cook, stirring occasionally, until sauce is thickened, 2-3 minutes.

Remove from heat and stir in sour cream until smooth. Season with salt and pepper to taste.